2 tablespoons garlic olive oil
2 lbs bone in and skin on chicken thighs (You can also sub bone in chicken breasts or if you are in a rush boneless chicken with skin on).
JF Universal Salt and pepper to taste
1 large brown onion diced
2 teaspoons peeled and minced ginger
1 cinnamon stick
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
2 cups chicken stock
1 cup pitted green olives
Fresh lemon juice to taste
Pour oil into a large deep frying pan, skillet or casserole. Turn heat to medium high and wait for oil to heat and is hot. Season chicken with JF Universal salt and fresh cracked black pepper. Place chicken skin side down in skillet, and brown it very well (approximately 7 minutes). Flip chicken and season the bottom with more salt and pepper. Cook 15 minutes total and remove chicken from pan. Place chicken on dish, skin side up in order to maintain crispy skin. Turn heat down to medium and remove all fat from pan, leave about 2 tablespoons in pan.
Add onion, garlic, ginger, cinnamon, cumin and paprika. Stir in a touch of JF Universal Salt and pepper. Cook, stirring occasionally for about 5 minutes, until onion softens. Add chicken stock and turn heat to medium-high. Place the chicken back in the pan with the skin side up, cook at bubbly simmer for about 10 minutes as it reduces around chicken.
Now at this point I remove a few pieces for those who do not love olives (Kevin and the kids. It seems I am the only olive lover in the house) into another pan with matching amounts of the reduced sauce and continue to cook for another 10-15 minutes (If boneless breasts they will be done earlier). Add olives to the original pan and cook same time as well.
When the chicken is finished you can plate it alone or over your favorite side. I like to serve this dish with quinoa. Pour a little of the remaining pan sauce on the quinoa and place the chicken on top. Drizzle fresh lemon juice around the chicken. Be careful not to drizzle lemon on the chicken skin as this will take it soggy and you want that crunchy skin!
Recipe Adapted from Mark Bittman's New York Times Recipe