Dinner

Spiced Chicken Thighs In Tomato Broth w/Olives and Chickpeas is for Dinner.

Spiced Chicken Thighs In Tomato Broth w/Olives and Chickpeas takes 20 minutes to prepare.

Spiced Chicken Thighs In Tomato Broth w/Olives and Chickpeas takes 30 minutes to cook.

Spiced Chicken Thighs In Tomato Broth w/Olives and Chickpeas makes 6 servings.

The ingredients for Spiced Chicken Thighs In Tomato Broth w/Olives and Chickpeas are:

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

Here is how you make Spiced Chicken Thighs In Tomato Broth w/Olives and Chickpeas:

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: 6Recipe submitted by SparkPeople user MAGICMARKER1.

The nutritional information for Spiced Chicken Thighs In Tomato Broth w/Olives and Chickpeas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 186.0

• Total Fat: 6.2 g
• Cholesterol: 36.6 mg
• Sodium: 656.1 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 2.4 g
• Protein: 14.3 g