by TheThinChef
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my 16 recipes »
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TheThinChef's Notes:
Expand1/3 cup olive oil Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
2 tablespoons paprika Ask a question about this ingredient
1 1/2 tablespoon ground cumin Ask a question about this ingredient
3/4 tablespoons ground coriander Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 teaspoon coarse salt Ask a question about this ingredient
1/2 to 1 teaspoon cayenne pepper, depending on heat preference Ask a question about this ingredient
6 skinless chicken drumsticks or skinless chicken thighs Ask a question about this ingredient
1 lemon, 1/2 thinly sliced, 1/2 zested and juiced Ask a question about this ingredient
1/2 small onion, very thinly sliced Ask a question about this ingredient
1/4 cup green olives, chopped Ask a question about this ingredient
2 cloves garlic, chopped Ask a question about this ingredient
1 cup canned crushed tomatoes Ask a question about this ingredient
Coarse salt and ground black pepper, to taste Ask a question about this ingredient
In a roasting pan, whisk together the oil, vinegar, paprika, cumin, coriander, cinnamon, salt, sugar, and cayenne. Add the drumsticks or thighs, and turn to coat. Cover with aluminum foil, and refrigerate for at least 4 hours and up to 8, turning chicken every so often to ensure it's fully coated in marinade.
Ask a question about this stepPreheat oven to 375°. Remove chicken from refrigerator, and turn chicken to fully coat in the marinade. Tuck lemon slices in between and on top of chicken. Sprinkle on the lemon zest, lemon juice, and garlic; evenly distribute onions on top, and then pour the crushed tomatoes over everything. Give the pan a shimmy to make sure the sauce is distributed. Sprinkle with a bit of salt and pepper, for good measure.
Ask a question about this stepRe-cover with aluminum foil, and bake for 35 to 45 minutes, or until chicken is completely done. Serve with couscous to soak up the sauce.
Ask a question about this step1 clove garlic, minced Ask a question about this ingredient
3 green onions, thinly sliced Ask a question about this ingredient
1 tablespoon extra-virgin olive oil Ask a question about this ingredient
1/2 teaspoon coarse salt Ask a question about this ingredient
3/4 cups water Ask a question about this ingredient
3/4 cups couscous Ask a question about this ingredient
1/2 cup almonds, toasted and crushed Ask a question about this ingredient
2 generous tablespoons fresh orange juice Ask a question about this ingredient
In a medium saucepan over medium heat, combine garlic, green onions, and oil. Heat until garlic is fragrant, about 2 minutes. Add salt and water, stir to combine, and cover pan. When water boils, add couscous, turn off heat, and set aside for 5 minutes.
Ask a question about this stepUse a fork to fluff the couscous. Add almonds, orange juice, and orange zest, and use the fork to combine everything. Taste and add salt, if needed. Serve immediately.
Ask a question about this step
Made this dish exactly as written. Wasn't wild about it. It is way too acidic from the tomato sauce and the lemon. I wouldn't make it again.