Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas

Name: Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 14.79 ml olive oil; 4.92 ml ground coriander; 2.46 ml ground cumin; 1.23 ml cinnamon; 0.61 ml cayenne; 0.25 ml salt; 4 chicken thighs; 118.29 ml onion, diced; 14.79 ml fresh ginger, minced; 14.79 ml garlic, minced; 1.23 ml red pepper flakes; 1 cinnamon stick; 59.14 ml dry white wine; 4.92 ml tomato paste; 236.59 ml tomatoes, chopped; 118.29 ml chicken broth; 118.29 ml canned chick-peas, drained and rinsed; 118.29 ml kalamata olive, pitted and halved; 14.79 ml honey; 1 lemon, cut into wedges; 1 bay leaf; sauteed chicken thigh; fresh parsley, chopped; salt

Submitted by move2themusic

"From Cuisine at Home. Serve with pita bread."

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photo by ttnagoya

Ready In:: 45mins
Ingredients:: 24
Serves:: 4

ingredients

Combine and Saute
14.79 ml olive oil
4.92 ml ground coriander
2.46 ml ground cumin
1.23 ml cinnamon
0.61 ml cayenne
0.25 ml salt
4 chicken thighs
Add and Saute
118.29 ml onion, diced
14.79 ml fresh ginger, minced
14.79 ml garlic, minced
1.23 ml red pepper flakes
1 cinnamon stick
Deglaze with
59.14 ml dry white wine
4.92 ml tomato paste
Add and simmer
236.59 ml tomatoes, chopped
118.29 ml chicken broth
118.29 ml canned chick-peas, drained and rinsed
118.29 ml kalamata olive, pitted and halved
14.79 ml honey
1 lemon, cut into wedges
1 bay leaf
sauteed chicken thigh
Finish with
fresh parsley, chopped
salt

directions

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.

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Reviews

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.
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