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Spiced Chicken Thighs In Tomato Broth With Olives And Chickpeas Recipe

Ingredients

How to make it

  • 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 sautĂ© 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 the 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.
  • C@H Notes:
  • 1. Chicken thighs are best for this because they don’t dry out during simmering like chicken breasts can.
  • 2.The rub for the chicken contains a mere handful of spices typical of Moroccan cooking, but if you don’t happen to have one of them, leave it out. More important is to sautĂ© the rubbed chicken over medium heat. Any higher and the spices could scorch, turning the sauce bitter.

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The Cook

champagnetime Straits Of Juan De Fuca, WA

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