Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas

Total Time
Prep 45 mins
Cook 0 mins

From Cuisine at Home. Serve with pita bread.

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.
Most Helpful

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.

Linda C. January 22, 2015

Excellent flavor balance! The lemon, honey and ginger perfectly complimented the cinnamon and red pepper bite. I used Spanish olives and cooked the dish in a traditional Tajine to better infuse the chicken with the spices. Highly recommended.

ttnagoya January 27, 2011