Braised Chicken Thighs With Lemons And Olives
|Olive oil||1 Tablespoon|
|Chicken thighs||4 , rinsed|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||3⁄4 Teaspoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Pimiento-stuffed green olives||8 Large|
|Cornstarch||2 Teaspoon, dissolved in 1 tablespoon cold water|
In a heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, transferring it as it is browned with a slotted spoon to a plate.
Add the onion to the casserole and cook it over moderately low heat, stirring, until it is softened.
Add the garlic, the cumin, and the cinnamon and cook the mixture, stirring, for 1 minute.
Return the chicken to the casserole and add the lemon juice, the broth, the olives, and the lemon slices.
Bring the liquid to a boil and braise the chicken, covered, in a preheated 350° F.oven for 20 minutes, or until it is tender.
Remove the lid and bring the chicken mixture to a boil on top of the stove .
Stir the cornstarch mixture, add it to the chicken mixture, stirring, and simmer the mixture for 1 minute.