Moroccan Chicken Thighs - cooking recipe

Ingredients

12 skinless chicken thighs
3/4 teaspoon salt
1 tablespoon olive oil
2 medium onions, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1 3/4 cups chicken broth
1/2 cup white wine
1 tablespoon grated lemon rind

Preparation

Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
Add broth, wine & lemon rind.
Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
Suggested side - couscous.