Skin-on, bone-in chicken thighs are one of the most economical protein sources out there.  Unfortunately though, folks often shy away from them because of the skin & bones!  But…once you’ve worked with them & experienced the deliciousness that the skin & bones add to dishes…you’ll look for ways to use them!  Here’s a fabulous recipe to try out this oft overlooked meat source!  Enjoy!

Ingredients

Adjust oven rack to lower-middle position & heat to 325 deg.

Pat chicken dry & sprinkle both sides with salt & pepper.  Heat oil in 12″ ovensafe skillet over med heat until shimmering.  Add chicken, skin-side down, & cook without moving until well browned, about 8 min.  Flip chicken & brown on 2nd side, about 3 min.  Transfer chicken to plate.

Pour off all but 2 T fat from skillet.  Add shallots & garlic & cook, stirring frequently, until garlic is golden brown, about 1-2 min.  Add cumin & coriander & cook, stirring constantly, for 1 min.  Add broth & lemon juice; bring to simmer, scraping up any browned bits.  Return chicken to skillet, skin side up.  Transfer skillet to oven & bake, uncovered, until chicken registers 165 deg, 35-40 min.  Whisk water & cornstarch together in small bowl; set aside.

Transfer chicken to serving platter & tent with aluminum foil.  Place skillet over high heat.  Stir coriander seeds (if using) into liquid & bring to boil.  Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened & reduced to 1-1/2 c, 8-10 min.  Adjust heat to med-low.  Whisk cornstarch mixture to recombine & then whisk into sauce & simmer until thickened, about 1 min.  Off heat, whisk in lemon zest, butter & green olives.  Season with salt & pepper to taste.  Pour sauce around chicken. 

Serve over rice, noodles or potatoes.  Enjoy!

Recipe adapted from Cooks Illustrated.