Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas

READY IN: 45mins
Recipe by move2themusic

From Cuisine at Home. Serve with pita bread.

Top Review by Linda C.

Incredibly delicious! I didn't have chickpeas, so I cubed a large sweet potato and added it for the simmering step. All of the flavors mingle together beautifully and the chicken was perfectly done.

Ingredients Nutrition


  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.

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