Spiced Chicken Thighs In Tomato Broth With Olives And Chickpeas Recipes

SPICED CHICKEN THIGHS IN TOMATO BROTH WITH OLIVES AND CHICKPEAS

Steps:

• 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 saute 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 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.

TOMATO BRAISED CHICKEN THIGHS

Steps:

• Season the chicken with salt and pepper.
• Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
• Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
• Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.

MOROCCAN CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
• Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
• Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
• Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
• Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.