1 tsp. paprika

1 tsp. ground coriander

1/2 tsp. ground cumin

1/4 tsp. cinnamon

1/8 tsp. cayenne

Pinch salt

 

1/2 cup onion diced

1 T. fresh ginger minced

1 T. garlic, minced

1/4 tsp red pepper flakes

1 cinnamon stick

1/4 cup dry white wine

1 tsp tomato paste

Add and simmer

1 cup tomatoes chopped

1/2 cup chicken broth

1/2 cup chickpeas (drained, rinsed)

1/2 cup Kalamata olives (pitted, halved)

1 T. Honey

1 lemon cut into wedges

1 bay leaf

 

Combine spices and salt in a dish, then rub over chicken thighs; let stand about 5 minutes. Heat a tablespoon of oil in a skillet over medium (do not exceed medium, or the spices could scorch); add chicken, skin side down, and sauté until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T. drippings. Add onion and sauté 3 minutes. Stir in the 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.