Moroccan-Style Saffron Chicken with Golden Raisins

1

Season the chicken thighs generously with salt and black pepper on both sides.

2

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 2 minutes, then remove to a plate.

3

In the same pan, lower the heat to medium and add the sliced onion. Sauté for 5 minutes until softened and translucent. Stir in the garlic and cinnamon, cooking for another minute until fragrant.

4

Pour in the chicken broth and crumble the saffron threads into the liquid. Stir well to scrape up any browned bits from the bottom of the pan.

5

Return the chicken to the pan, nestling it into the liquid. Sprinkle the golden raisins around the chicken.

6

Cover the pan, reduce heat to low, and simmer for 30-35 minutes until the chicken is cooked through and tender.

7

While the chicken simmers, toast the pine nuts in a small dry pan over medium heat for 2-3 minutes, shaking constantly until golden brown. Watch closely as they burn quickly.

8

Remove the chicken from heat. Top with the toasted pine nuts and fresh parsley before serving warm.