Prep 45 mins
Cook 0 mins
From Cuisine at Home. Serve with pita bread.
Combine and Saute
- 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
Add and Saute
- 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 white wine
- 1 teaspoon tomato paste
Add and simmer
- 1 cup tomatoes, 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
- Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes.
- 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.
- Add onion and saute 3 minutes.
- Stir in ginger, garlic, pepper flakes and cinnamon stick; cook just until fragrant, about 1 minute.
- Deglaze with wine and tomato paste, stirring to combine. Simmer until liquid evaporates.
- Add tomatoes, broth, chickpeas, olives, honey, lemon and bay leaf; stir to combine.
- 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.
- Finish with parsley and salt just before serving.
- Serve with pita bread.
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.
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.