Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas

From Cuisine at Home. Serve with pita bread.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

• Deglaze with

• 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

• Finish with

•  fresh parsley, chopped
•  salt

Directions

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.