Spiced Chicken Thighs In Tomato Broth With Olives And Chickpeas
From champagnetime 10 years agoIngredients
- COMBINE; RUB OVER AND SAUTÉ IN 1 T. OLIVE OIL: shopping list
- 1 t. paprika shopping list
- 1 t. ground coriander shopping list
- 1/2 t. ground cumin shopping list
- 1/4 t. ground cinnamon shopping list
- 1/8 t. cayenne shopping list
- Pinch salt shopping list
- 4 chicken thighs shopping list
- ----- shopping list
- ADD AND SAUTE: shopping list
- 1/2 cup onion, diced shopping list
- 1 T. fresh ginger, minced shopping list
- 1 T. garlic, minced shopping list
- 1/4 t. red pepper flakes shopping list
- 1 cinnamon stick shopping list
- ----- shopping list
- DEGLAZE WITH: shopping list
- 1/4 cup dry white wine shopping list
- 1 t. tomato paste shopping list
- ----- shopping list
- ADD AND SIMMER; season WITH: shopping list
- 1 cup tomatoes, chopped shopping list
- 1/2 cup chicken broth shopping list
- 1/2 cup canned chickpeas, drained and rinsed shopping list
- 1/2 cup kalamata olives, pitted and halved shopping list
- 1 T. honey shopping list
- 1 lemon, cut into wedges shopping list
- 1 bay leaf shopping list
- Sauteed chicken thighs shopping list
- ----- shopping list
- FINISH WITH: shopping list
- Chopped fresh parsley shopping list
- salt to taste shopping list
- SERVE WITH: shopping list
- toasted pita bread shopping list
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 sauté 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 sauté the rubbed chicken over medium heat. Any higher and the spices could scorch, turning the sauce bitter.
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