Tunisian-Style Chicken Thighs

• 2 lbs boneless skinless chicken thighs
• For the Marinade
• 1 teaspoon fresh ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon olive oil
• 1 medium yellow onion, peeled and finely chopped
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 6 garlic cloves, peeled and minced
• 3 tablespoons lemon juice
• 4 tablespoons parsley, minced
• 1/2 cup white wine
• 2 tablespoons parsley, chopped (for garnish)
• 1 lemon, sliced (for garnish)
• green olives, sliced (for garnish)

1. Coat a 9 x 13-inch roasting pan with nonstick cooking spray.
2. Combine all the ingredients for the marinade (pepper through white wine) and mix thoroughly.
3. Place 1/3 of the marinade in prepared roasting pan. Add the chicken on top of the marinade then cover with the remaining marinade mixture.
4. Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better).
5. Preheat oven to 350u0b0F.
6. Uncover the pan and transfer to oven.
7. Bake 45 minutes, turning occasionally to brown the chicken all over.
8. Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives.
9. Serve with hot, cooked rice or cooked couscous.

chicken thighs, marinade, fresh ground black pepper, ground cumin, olive oil, yellow onion, paprika, cayenne pepper, garlic, lemon juice, parsley, white wine, parsley, lemon, green olives

Taken from www.food.com/recipe/tunisian-style-chicken-thighs-503165 (may not work)