CHICKEN THIGHS WITH ONIONS AND GREEN OLIVES

Serves: 4 to 6

3 lb (1.4 kg) chicken thighs (about 6 to 8)

1 tsp (5 mL) kosher salt

1 tsp (5 mL) cumin

1 tsp (5 mL) paprika

1/2 tsp (2.5 mL) freshly ground black pepper

1/4 tsp (1 mL) ground allspice 2 tbsp (30 mL) olive oil

4 large yellow onions, halved and thinly sliced

1 cup (250 mL) chicken broth 1 cup (250 mL) pitted green olives, halved

1 tsp (5 mL) hot sauce, such as Sriracha

1 lemon, cut into 8 wedges 1/4 cup minced fresh parsley

1. Preheat the oven to 400 F (205 C). Pat the chicken dry. Combine the salt, cumin, paprika, pepper and allspice. Rub the mixture onto both sides of the thighs. 2. Heat the oil in a large, deep, ovenproof skillet over mediumhigh heat. Add the chicken and brown on both sides and then transfer them to a paper-towellined surface.

3. Pour off all but 2 tbsp (30 mL) of the fat left in the pan, reduce the heat to medium low, and add the onions.

4. Cook, stirring frequently, for about 20 minutes until they are very soft and browned, but do not allow them to get too dark; adjust the heat as necessary. You can add a tablespoon of water from time to time if they appear to be getting too brown.

5. Stir in the broth, olives, hot sauce and lemon wedges. Return all of the chicken to the pan, skin side up, nestling the pieces into the sauce. Cover the pan, place in the oven and bake for about 30 minutes. Remove the lid and bake for another 15 minutes, until the chicken is cooked and tender and the skin is crisped.

6. Sprinkle with the parsley before serving.