Name: Moroccan Chicken with Green Olives for Two
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small onion , halved and sliced thin; 1 (3-inch) strip lemon zest plus 1½ teaspoons juice; 2 garlic cloves , minced; 1 teaspoon garam masala; ½ teaspoon paprika; ½ cup chicken broth; ¼ cup pitted large green olives , chopped coarse; ¼ cup dried figs , stemmed and chopped coarse; 4 (3-ounce) boneless, skinless chicken thighs , trimmed; Salt and pepper; 1 tablespoon minced fresh cilantro

Why This Recipe Works

First, we swapped out bone-in chicken thighs for quicker-cooking boneless thighs. Poaching the chicken in a flavorful broth infused it with flavor and ensured that the chicken was tender. Instead of calling for a laundry list of spices, we used garam masala, an Indian spice mix, and gave it a flavor boost with paprika. Coarsely chopped dried figs added a hint of sweetness, while green olives provided some brininess. A sprinkle of cilantro and splash of lemon juice brightened the sauce.

Before You Begin

Look for large, pitted green olives at the olive bar in the supermarket. Pimento-stuffed olives can be substituted for the large green olives in a pinch. Serve with couscous or Simple White Rice.

Instructions

Heat oil in 10-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in lemon zest, garlic, garam masala, and paprika and cook until fragrant, about 30 seconds. Stir in broth, olives, and figs, scraping up any browned bits.

Season chicken with salt and pepper, lay in skillet, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken is very tender, about 15 minutes; transfer chicken to serving platter and tent loosely with aluminum foil.

Discard lemon zest. Continue to simmer sauce until slightly thickened, about 3 minutes. Stir in any accumulated chicken juices and simmer for 30 seconds. Stir in cilantro and lemon juice and season with salt and pepper to taste. Pour sauce over chicken and serve.