MOROCCAN CHICKEN SMOTHERED IN OLIVES

Moroccan Chicken Smothered in Olives image

Number Of Ingredients 13

1/4 cup Salt (for brining)
1/2 cup Sugar (for brining)
8 Chicken thighs with bone (skin removed and discarded)
2 Onions - Peeled, halved and sliced
1 teaspoon Ground Ginger
2 teaspoons Ground Turmeric
2 teaspoons Ground Cumin
1 tablespoon Spanish Sweet Paprika
4 Garlic Cloves - Peeled and chopped
3/4 cup Fresh Cilantro Leaves - Chopped
2 cups Low-sodium chicken broth
11 ounces Green Olives in Brine (like Goya's) - pitted and drained
1 Juice of Lemon

Steps:

Brine Chicken: In a large bowl, combine salt, sugar and 1 cup hot water. Stir Until sugar is dissolved. Add 3 cups cold water and chicken pieces. Cover and refrigerate for 2 hours. Drain, Rinse, and drain again before using.
In bottom of a large flameproof casserole, arrange onions and top with chicekn pieces. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro. Pour chicken broth over all.
Place over high heat to bring to a boil, them reduce heat to medium-low. Cover and simmer for 30 minutes, turning once. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil. Boil 2 minutes, drain well and set aside.
Add olives and lemon juice to chicken, ad simer uncovered for 10 mins. If desired, simmer for additional time to reduce and thicken sauce. Serve hot.