Spiced Chicken Thighs In Tomato Broth With Olives And Chickpeas

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 pinch salt
• 4 chicken thighs
• 1/2 cup onion, diced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 cinnamon stick
• 1/4 cup dry wine
• 1 teaspoon tomato paste
• 1 cup tomato, chopped
• 1/2 cup chicken broth
• 1/2 cup canned chick-peas, drained and rinsed
• 1/2 cup kalamata olive, pitted and halved
• 1 tablespoon honey
• 1 lemon, cut into wedges
• 1 bay leaf
• sauteed chicken thigh
• fresh parsley, chopped
• salt

Recipe

• 1 combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes.
• 2 heat oil in a skillet over medium; add chicken, skin side down, and saute until browned on both sides, 10 minutes total. remove chicken and pour off all but 1 t drippings.
• 3 add onion and saute 3 minutes.
• 4 stir in ginger, garlic, pepper flakes and cinnamon stick; cook just until fragrant, about 1 minute.
• 5 deglaze with wine and tomato paste, stirring to combine. simmer until liquid evaporates.
• 6 add tomatoes, broth, chickpeas, olives, honey, lemon and bay leaf; stir to combine.
• 7 arrange reserved chicken on top cover, and reduce heat to medium-low. simmer until chicken is cooked through and sauce is reduced, 20-25 minutes.
• 8 finish with parsley and salt just before serving.
• 9 serve with pita bread.