Moroccan Baked Chicken

• 2-3 sweet onions, sliced
• 3 cloves garlic, minced
• 2 lemons, one sliced, one juiced
• 1 cup pitted briny green olives
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon ground ginger
• ½ teaspoon ground turmeric
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 2 tablespoons harissa (or less if you don’t like too much spice)
• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• Fresh cilantro leaves, picked, for serving
• Flaked toasted almonds, for serving
• Couscous, cooked according to the package instructions, for serving

Preheat oven to 400 degrees.

Spread out onions, garlic, lemon slices, and olives evenly in a large baking dish. Combine cinnamon, cumin, coriander, ginger, and turmeric in a small bowl and sprinkle over the onions. Add lemon juice, broth, olive oil and harissa and toss to coat.

Sprinkle the chicken with salt and pepper and nestle the chicken into the pan, skin-side up.

Place in the oven, uncovered, and bake until the chicken is cooked through, 25- 30 minutes.

Season to taste, scatter the cilantro and almonds over the top. Serve over couscous.

NOTE:Harissa is a spicy, smoky, red pepper paste. I suggest tasting it before you add to the recipe. That way you can cut back if you think it’s too hot. I found a mild harissa sauce labeled Mina Harissa Mild at Fresh Market. It has great flavor and not too hot.

For the olives, I use the Mezzetta Italian Pitted Castelvetrano Green Olives.