Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas


  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  •  1/4 tsp ground cinnamon
  • 1/8 tsp cayenne
  • Pinch salt

Rub over 4 chicken thighs, let stand 5 minutes.  Heat 1 tbsp oil in a skillet over medium heat, add chicken skin side down, and saute until browned on both sides, 10 minutes total.  Remove chicken and pour off all but 1 tbsp drippings.  Add to pan:

  • 1/2 cup diced onion
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 cinnamon stick

Cook just until fragrant, about 1 minute.  Deglaze pan with:

  •  1/4 cup dry white wine
  • 1 tsp tomato paste

Stir to combine, simmer until liquid evaporates.  Add:

  • 1 cup chopped tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/2 cup kalamata olives, pitted and halved
  • 1 tbsp honey
  • 1 lemon, cut into wedges
  • 1 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 chopped fresh parsley and salt to taste just before serving.  Serve with pita bread. Serves 4.


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