Combine paprika, coriander, cumin, ground cinnamon, cayenne, and pinch of 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 saute until browned on both sides. 10 minutes total. Remove chicken and pour off all but 1 tbsp 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 past, 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.
Originally Submitted
10/1/2010
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