Spiced Chicken Thighs In Tomato Broth w/Olives & Chickpeas

1 t. paprika
1 t. ground coriander
1/2 t. ground cumin
1/4 t. ground cinnamon
1/8 t. cayenne
pinch salt
4 chicken thighs & 2 chicken breast
1/2 c. onion - diced
1 T. fresh ginger, minced
1 T. garlic, minced
1/4 t. red pepper flakes
1 cinnamon stick
1/4 c. dry white wine
1 t. tomato paste
1 cup tomatoes, chopped
1/2 c. chicken broth
1/2 c. canned chick peas-drained and rinced
1/2 c. kalamata olives, pitted and halved
1 T. honey
1 lemon - cut into wedges
1 bay leaf
Chopped fresh parsley
Salt to taste
Serve with Toasted Pita Bread

Combine spices and salt in a dish, then rub over chichen; let stand about 5 minutes.
Heat oil in skillet over medium heat; add chicken, skin side down, and saute until browned on both sides, about 10 minutes.
Remove chicken and pour off all but 1 T. drippings.
Add onion and saute 3 minutes.
Deglaze with wine and tomato paste, stirring to combine.
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 thorugh and sauce is reduced, 20-30 minutes.
Finish with parsley and salt just before serving.
Serve with pita bread

Number of Servings: 6

Recipe submitted by SparkPeople user MAGICMARKER1.