Ingredients

12 large bone-in chicken thighs (4½ pounds), skin intact

Salt and pepper, to taste

2 tablespoons olive oil, or more if necessary

2 onions, chopped

3 carrots, chopped

2 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon turmeric

2½ cups chicken stock

½ of a 28-ounce can whole tomatoes, crushed in a bowl

Grated rind and juice of 1 orange

½ cup chopped fresh parsley

Related

North African spices flavor chicken stew, then soup

Preparation

  1. Set the oven at 350 degrees.

  2. Sprinkle the chicken with salt and pepper.

  3. In a large flameproof casserole over medium-high heat, heat the olive oil. Brown the chicken for 5 minutes on a side or until golden. Continue browning chicken, using more oil if necessary, until it is all golden. Transfer to a plate.

  4. Spoon off all but 1 tablespoon of oil from the pan. Add the onions and carrots and cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 1 minute. Add the stock, tomatoes, and orange rind and juice. Return the chicken to the pan. Bring to a boil.

  5. Cover and transfer to the oven. Cook for 30 minutes or until the chicken is cooked through. Reserve 4 chicken thighs for the soup. Transfer the remaining chicken to a platter. Sprinkle with parsley. Serve over couscous or rice.