Spiced Chicken Thighs In Tomato Broth With Olives And Chickpeas Recipes

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SPICED CHICKEN THIGHS IN TOMATO BROTH WITH OLIVES AND CHICKPEAS



Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas image

Make and share this Spiced Chicken Thighs in Tomato Broth With Olives and Chickpeas recipe from Food.com.

Provided by move2themusic

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1 pinch salt
4 chicken thighs
1/2 cup onion, diced
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
1 cinnamon stick
1/4 cup dry white wine
1 teaspoon tomato paste
1 cup tomatoes, chopped
1/2 cup chicken broth
1/2 cup canned chick-peas, drained and rinsed
1/2 cup kalamata olive, pitted and halved
1 tablespoon honey
1 lemon, cut into wedges
1 bay leaf
sauteed chicken thigh
fresh parsley, chopped
salt

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.

Nutrition Facts : Calories 340.9, Fat 20.3, SaturatedFat 4.8, Cholesterol 79, Sodium 432.6, Carbohydrate 18.1, Fiber 3.2, Sugar 6.8, Protein 19.5

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS



Chicken Thighs With Tomatoes, Olives and Capers image

This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 30m

Yield 2 thighs per serving, 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken thighs
1 teaspoon olive oil
1/4 teaspoon oregano (Greek, if possible)
4 teaspoons minced garlic
1/2 teaspoon pepper
3/4 cup chopped fresh parsley
1/3 cup chopped pitted kalamata olive
2 teaspoons capers
22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)

Steps:

  • Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
  • Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
  • Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

Nutrition Facts : Calories 224.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 257.6, Carbohydrate 8.7, Fiber 2.8, Sugar 4.2, Protein 29.2

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