Moroccan Style Chicken Skillet

---

---

Grocery List

• 6 chicken thighs, skin on
• 1/2 red onion, sliced
• 1/2 cup green olives, brine drained
• 2 tbsp harissa paste
• 1/4 cup white cooking wine
• 1/2 lemon, thinly sliced
• 1/2 cup parsley, washed and chopped

---

How to make it

1. Preheat your oven at 375 F.
2. In a heated cast iron skillet or pan, heat oil and start searing your chicken thighs skin side down.
3. Make sure the skin gets really crispy.
4. Let cook skin side down for about 6 minutes, then flip and cook for 2 minutes
5. Once cooked, remove chicken thighs from pan. Start cooking the onions. Add the harissa paste.
6. Let the veg sauté for 5 minutes. Once cooked, add the chicken thighs back into the skillet
7. Add the sliced lemons, white wine and olives.
8. Roast in the oven for 25 minutes.
9. Once ready, top off with some freshly chopped parsley.
10. Serve with couscous or Middle Eastern styled rice