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Ingredients
- 4 SERVINGS
- 1 3-pound chicken, cut in serving pieces
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 large onions, halved and thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 4 large cloves garlic, chopped
- 3/4 cup chicken stock
- Juice of 1/2 lemon
- 1 teaspoon minced flat-leaf parsley.
Preparation
Step 1
Season chicken pieces liberally with pepper and, if you are not using a kosher chicken, with salt.
Heat oil in large, deep saute pan.
Lightly brown chicken pieces in two shifts over medium heat. Remove.
Add onions, and cook over medium-low heat until softened, about 10 minutes.
Return chicken and any juices to saute pan.
Add cumin, coriander, paprika, garlic and stock.
Cover and simmer, turning chicken once or twice, about 30 minutes, until cooked through.
Remove chicken from pan, leaving onion.
Skim excess fat.
Add lemon and bring to a simmer.
Season with salt and pepper to taste.
Return chicken to pan, baste with sauce and reheat a few minutes.
Serve sprinkled with parsley.