Spiced Chicken Thighs In Tomato Broth With Olives And Chickpeas

• 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

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.

combine, olive oil, ground coriander, ground cumin, cinnamon, cayenne, salt, chicken thighs, onion, fresh ginger, garlic, red pepper, cinnamon, white wine, tomato paste, simmer, tomatoes, chicken broth, chickpeas, kalamata olive, honey, lemon, bay leaf, chicken thigh, finish with, fresh parsley, salt

Taken from www.food.com/recipe/spiced-chicken-thighs-in-tomato-broth-with-olives-and-chickpeas-334992 (may not work)