Moroccan Chicken Smothered In Olives

• 1/4 cup salt, for brining (optional)
• 1/2 cup sugar, for brining (optional)
• 8 chicken thighs with bone, skin removed and discarded
• 2 onions, peeled, halved and sliced
• 1 teaspoon ground ginger
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 tablespoon Spanish sweet paprika
• 4 cloves garlic, peeled and chopped
• 3/4 cup chopped fresh cilantro leaves
• 2 cups low-sodium chicken broth
• 11 ounces pitted green olives in brine, like Goya's, drained
• Juice of 1 lemon

1. To brine chicken (optional): In a large bowl, combine salt, sugar and 1 cup hot water.
2. Stir until sugar is dissolved.
3. Add 3 cups cold water and chicken pieces.
4. Cover and refrigerate for 2 hours.
5. Drain, rinse, and drain again before using.
6. In bottom of a large flameproof casserole, arrange onions and top with chicken pieces.
7. Sprinkle with ginger, turmeric, cumin, paprika, garlic and cilantro.
8. Pour chicken broth over all.
9. Place over high heat to bring to a boil, then reduce heat to medium-low.
10. Cover and simmer for 30 minutes, turning once.
11. Meanwhile, in a small saucepan, combine olives with several cups of water and bring to a boil.
12. Boil 2 minutes, drain well and set aside.
13. Add olives and lemon juice to chicken, and simmer uncovered for 10 minutes.
14. If desired, simmer for additional time to reduce and thicken sauce.
15. Serve hot.

salt, sugar, chicken, onions, ground ginger, ground turmeric, ground cumin, spanish sweet paprika, garlic, cilantro, chicken broth, green olives, lemon

Taken from cooking.nytimes.com/recipes/10946 (may not work)