Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cuisine at Home. Serve with pita bread. Ingredients:
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 |
1/2 cup onion, diced |
1 tablespoon fresh ginger, minced |
1 tablespoon garlic, minced |
1/4 teaspoon red pepper flakes |
1 cinnamon stick |
1/4 cup dry white wine |
1 teaspoon tomato paste |
1 cup tomato, 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 |
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.
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