Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas

Submitted by move2themusic

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

 

• Ready In: 45mins
• Ingredients: 24
• 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.

Reviews

[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.

 

[ttnagoya]

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.