Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Bone-in chicken thighs -chicken stock
-(about 3 1/2 to 4 lbs) 2 Potatoes (about 1/2 lb)
-skin excess fat removed -peeled diced
Salt coarsely ground 1/2 c Large green olives,
-black pepper to taste -pitted coarsely chopped
2 tb Olive oil 2 tb Fresh lemon juice
1 lg Onion, thinly sliced 1 tb Chopped fresh thyme -OR-
3 Cloves garlic, finely 1 ts Dried thyme leaves
-chopped 1 tb Ground cumin
1 tb Finely chopped fresh ginger 1 tb Ground cinnamon
2 ts Finely chopped fresh red or 1 ts Turmeric
-green chile pepper of your 1 ts Paprika
-choice 1/2 c Chopped fresh cilantro
4 c Defatted reduced-sodium

Preheat oven to 357 degrees. Pat chicken dry and season with salt and
pepper. In a large ovenproof skillet or dutch oven, heat 1 T oil over
medium-high heat until hot but not smoking. Add the chicken thighs (in
batches if necessary) and cook, moving them around every couple of
minutes, until browned on all sides, 5 to 7 minutes. Remove from the
pan and set aside. Pour off fat. Reduce heat to medium and add the
remaining 1 T oil to the pan. Add onions and cook, stirring
frequently, until they begin to brown, 5 to 7 minutes. Add garlic,
ginger and chiles and cook for 2 minutes longer. Add chicken stock,
potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric,
paprika and the reserved chicken. Bring to a simmer. Cover the pan,
transfer it to the oven, and bake for 45 minutes, or until the
chicken thighs are tender. Stir in cilantro. Season with salt and
pepper and serve. 366 calories per serving: 30 g protein, 21 g fat,
16 g carbohydrate; 1,320 mg sodium; 101 mg cholesterol. From Eating
Well Magazine, Mar/Apr '95.
Submitted By TERRI WOLTMON On 03-23-95

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