1/2 ounce olive oil
8 chicken thighs
1 large onion sliced
dash paprika
dash ground cumin
dash turmeric
dash dried thyme
freshly ground black pepper
10 ounces chicken stock
1 ounce fresh coriander leaves, chopped
squeeze of lemon juice
Heat the oil in a large pan and fry the chicken until an even, rich brown. Transfer to a plate. Add the onion to the remaining oil and saute until softened and golden. Stir in the paprika, cumin and turmeric and cook for a further minute. Add the thyme, black pepper and stock and bring to the boil. Return the chicken to the pan, skin side down. Cover and simmer for 1 1/4 hours or until the chicken is tender. Remove the chicken with a slotted spoon to a heated serving dish and keep warm. Reduce the sauce by rapidly boiling until it thickens. Stir in the coriander and lemon juice. Season to taste and pour over the chicken. Serve hot. Serves 4.
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