Another Moroccan inspired dish that is great during those cold winter nights.  Excellent served with freshly baked bread!  You can use chicken breast but we find chicken thighs to be more flavorful.

Ingredients:

• 4 pieces chicken thighs
• 1 tsp ground cumin
• 1 tsp ground cloves
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 medium onion, chopped
• 1 tsp chopped fresh ginger
• 3 cloves garlic, minced
• 1 tsp crushed red pepper
• 1/2 cup dry white wine
• 1 tbs tomato paste
• 1 cup chopped tomatoes
• 1/2 cup chicken broth or water
• 1/2 cup sliced olives
• 1 lemon cut into wedges
• chopped fresh parsley for garnish
• oil for frying

Directions:

1. Combine cumin, cloves, paprika and cayenne pepper and then rub over the chicken thighs.  Set aside for 5 minutes.
2. Heat oil in pan and brown chicken pieces, approximately 5 minutes each side.  Make sure you have heat on medium so as not to burn the chicken pieces. Remove chicken pieces and pour off drippings, leaving about 1 tbs.
3. Add onion, ginger, garlic and crushed red pepper. Saute for 3 minutes.
4. Deglaze with white wine and tomato paste. Stir and let simmer until liquid evaporates.
5. Add tomatoes, broth or water, olives and lemons. Stir. Add chicken pieces on top, cover and reduce heat to low. Simmer until chicken is cooked through (about 25 minutes).
6. Adjust seasoning. Garnish with parsley and serve with fresh bread.

Related Posts

• Daring Cooks: STACKED CHICKEN ENCHILADA
• Chicken Dinuguan (Chicken Blood Stew)
• Vietnamese Chicken Pho and Dessert Wontons
• Tapas: Sizzling Chili Shrimp
• Tapas: Cheese and Olives Empanadillas