Loaded with dynamic herbs and spices, this one-skillet meal also has an easy clean up.

One Skillet Moroccan Chicken

Adapted from Zenbelly

Ingredients:

• 3 garlic cloves, minced (use a microplane if you have one)
• zest and juice of one lemon
• 1 tsp sea salt
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 2 tbsp, plus 1 tsp extra virgin olive oil, divided
• 6 large or 8 small bone-in, skin-on chicken thighs. Or one chicken, cut into 8 pieces
• 1 large onion, thinly sliced
• 4 small or 2 large carrots, cut into 1-inch chunks
• 1 cup chicken broth
• 1 cup olives, pitted and halved
• Rind of one preserved lemon, sliced into thin strips
• Handful parsley, chopped

Directions:

1. In a dish large enough to fit the chicken, mix together the minced garlic, lemon zest, sea salt, paprika, cumin, ginger, turmeric, cinnamon, and 2 tbsp of the olive oil.
2. Add the chicken to the dish and rub all over with the spice paste.
3. Cover with cling wrap and refrigerate for at least 3 hours, or overnight.
4. When ready to cook, heat a large high sided skillet that has a tight fitting lid over medium heat and add 1 tsp of olive oil.
5. Once the oil is hot, add the chicken, skin side down and cook until it is golden brown — do not mess with it! If it sticks, it’s not ready. As the chicken skin browns, remove it and put it in the dish it was marinating in.
6. Once all the chicken is browned and set in the marinating dish, add the onions and carrots to the skillet. Cook until the onions are browned and softened, about 6-8 minutes. If the browned bits on the bottom of the pan start to get too dark, add a bit of chicken broth to keep them from burning.
7. Stir in the lemon juice and chicken broth. Nestle in the chicken thighs, skin side up. Scatter over the olives and preserved lemon.
8. Reduce the heat to low and cover. Cook for 20-25 minutes, or until the chicken is cooked through to 165 degrees F.
9. Sprinkle with parsley and serve.