A flavorful and aromatic Moroccan-inspired chicken dish, perfect for a hearty dinner.
Season the chicken thighs on both sides with half of the salt.
Ensure even seasoning by sprinkling the salt from a height.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 3 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure proper browning.
In the same skillet, sauté the onions until softened, about 5 minutes.
Stir occasionally to prevent burning.
Add the cumin, turmeric, cinnamon, cayenne, and remaining salt to the onions. Cook for 1 minute to toast the spices.
Toasting spices enhances their flavor and aroma.
Pour in the chicken broth, white wine, and lemon rind. Stir to combine.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Return the chicken thighs to the skillet, ensuring they are partially submerged in the liquid. Bring to a boil, then reduce the heat to low and simmer uncovered for 15 minutes, turning halfway through.
Covering the skillet slightly can help retain moisture while simmering.
Serve the chicken hot with your choice of side, such as couscous or rice. Garnish with fresh herbs if desired.
Fresh parsley or cilantro adds a burst of color and flavor.
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