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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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