Prep time: 10 minutes
Marinating time: 1 hour
Cook time: 45 minutes
2 tablespoons Ras el Hanout Blend
2 tablespoons olive oil, divided
2 tablespoons lemon juice plus lemon slices for serving
1 teaspoon kosher salt, plus more to taste
4 pounds bone-in skin-on chicken thighs
2 medium yellow onions, sliced thinly
4 garlic cloves, minced
½ cup pitted green olives
½ cup prunes, chopped
2 cups low-sodium chicken broth
Minced fresh parsley, for garnish
Couscous for serving
- In a zip-top bag, combine the Ras el Hanout Blend, 1 tablespoon olive oil, lemon juice and salt. Pat the chicken dry with a paper towel and add the chicken to the marinade. Mix to coat the chicken and marinate for at least an hour and up to 8.
- Heat the remaining 1 tablespoon oil in a large heavy skillet over medium heat. When hot, gently place the chicken into the skillet, working in batches to avoid crowding the pan. Sear for 3-4 minutes per side, until nicely browned. Remove the chicken to a plate.
- Pour off all but 1 tablespoon of drippings from the skillet and return the pan to medium heat.
- Add the onions and a pinch of salt and cook for 7-10 minutes, until starting to caramelize, stirring occasionally. Reduce the heat as necessary to avoid burning. Add the garlic and cook for 30 seconds, until fragrant.
- Add the chicken stock and scrape up any browned bits on the bottom of the pan. Add the olives, prunes, and chicken. Bring to a simmer, then reduce heat to low and cover the pot. Simmer for 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F. Season to taste, sprinkle with parsley and serve with couscous and lemon wedges.