Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas

Recipe by move2themusic
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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