Chicken Morocco

• For the chicken:
• 2 chicken thighs, trimmed of extra skin
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 pinch salt
• For the remaining ingredients:
• 1-2 tablespoons extra virgin olive oil
• 1/2 cup yellow onion, chopped small
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, sliced thin
• 1/4 teaspoon red pepper flakes
• 1 cinnamon stick
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 15 ounces can fire-roasted chopped tomatoes
• 1/2 cup chicken broth
• 15 ounces can, garbanzo beans(chick peas), drained
• 1/2 cup kalamata olives from the deli, coarse chopped
• 1 tablespoon honey
• 1 small lemon, sliced thin, seeded and with ends discarded
• A few dried bay leaves
• 2 tablespoons capers or a few caper-berries, drained
• A few sprigs of fresh Italian parsley

1. Combine the rub ingredients in a small dish; rub over cold chickenrnand let stand for 20 - 30 minutes until room temperature.
2. Add oil to 12" skillet and saute chicken over low-medium heat until browned on both sides; about 10 - 15 minutes. Reserve chicken in 200*F oven with serving plates.
3. Pour off all but about 1 T oil, add onion and saute for about 3 minutes.rnStir in the ginger, garlic, pepper flakes and cinnamon stick and cook until you can smell the cinnamon; about 1 -2 minutes.
4. Add the wine and tomato paste to pan to deglaze.rnSimmer until liquid has evaporated.
5. Add the tomatoes, broth, chickpeas, olives, honey and bay leaf. Stir to combine.
6. Arrange the reserved chicken and lemon slices on top and reduce heat to low simmer. Cook for about 30 minutes or until chicken internal temperature reaches 160 - 165*F.
7. Spoon the chickpea and tomato sauce onto the plates. Add the chicken and lemon slices on top. Garnish with parsley sprigs and serve with salt and pepper at table.

chicken, chicken, extra virgin olive oil, paprika, ground coriander, ground cumin, ground cinnamon, cayenne pepper, salt, extra virgin olive oil, yellow onion, fresh ginger, garlic, red pepper, cinnamon, white wine, tomato paste, tomatoes, chicken broth, peas, deli, honey, lemon, bay leaves, capers, italian parsley

Taken from food52.com/recipes/26602-chicken-morocco (may not work)