Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Spiced chicken thighs in tomato broth with olives and chickpeas
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Frenchy19 |
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boonie |
quote Frenchy19: "Sounds awesome!" It was very good, basically Moroccan spicing if you like that cuisine. You'll want to serve over couscous, rice, or quinoa. |
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boonie |
Combine, rub, saute 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 Add, saute 1/2 c diced onion 1 T minced ginger 1 T minced garlic 1/4 t red pepper flakes 1 cinnamon stick Deglaze 1/4 c dry white wine 1 t tomato paste Add, simmer, season 1 c chopped tomato 1/2 c chicken broth 1/2 c canned chick peas, drained & rinsed 1/2 c halved, pitted Kalamata olives 1T honey 1 lemon cut into wedges 1 bay leaf sautéed chicken thighs Finish with chopped parsley Combine paprika, coriander, cumin, cinnamon, cayenne, salt, rub on 4 chicken thighs, let stand 5 minutes, heat 1 T olive oil medium heat, saute chicken thighs until browned both sides, 10 minutes. Remove chicken. Saute onion 3 minutes, add ginger, garlic, red pepper flakes, cinnamon stick, cook 1 minute Deglaze with wine & tomato paste, simmer down Add tomatoes, broth, chickpeas, olives, honey, bay leaf, top with sautéed chicken thighs, simmer on medium low 20-25 minutes, serve, top with parsley |