I love chix thighs, so was checking out recipes over on the #2 forum - found this. Anyone interested in joining me for a Dinner Menu to be critiqued...say, Monday, Sept. 18th?
Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas
(Cuisine at home, February 2005, Issue 49, p. 27)
Makes: 4 Thighs Total Time: About 45 Minutes Rating: Intermediate
Combine; Rub Over Thighs; Saute in 1 T. Olive Oil:
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
Add; Saute:
1/2 cup onion, diced
1 T. fresh ginger, minced
1 T. garlic, minced
1/4 t. red pepper flakes
1 cinnamon stick
Deglaze with:
1/4 cup dry white wine
1 t. tomato paste
Add and Simmer; Season with:
1 cup tomatoes, chopped
1/2 cup chicken broth
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and halved
1 T. honey
1 lemon, cut into wedges
1 bay leaf
Sauteed chicken thighs
Finish with:
Chopped fresh parsley
Salt to taste
Serve with:
Toasted pita bread
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 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.
Nutrition Information (Per 2 thighs):
622 calories 52% calories from fat 36g total fat 38g carb. 1589mg sodium 6g fiber
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Has anyone made this yet??
Spiced Chicken Thighs in Tomato Broth with Olives and Chickpeas
(Cuisine at home, February 2005, Issue 49, p. 27)
Makes: 4 Thighs Total Time: About 45 Minutes Rating: Intermediate
Combine; Rub Over Thighs; Saute in 1 T. Olive Oil:
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
Add; Saute:
1/2 cup onion, diced
1 T. fresh ginger, minced
1 T. garlic, minced
1/4 t. red pepper flakes
1 cinnamon stick
Deglaze with:
1/4 cup dry white wine
1 t. tomato paste
Add and Simmer; Season with:
1 cup tomatoes, chopped
1/2 cup chicken broth
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and halved
1 T. honey
1 lemon, cut into wedges
1 bay leaf
Sauteed chicken thighs
Finish with:
Chopped fresh parsley
Salt to taste
Serve with:
Toasted pita bread
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 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.
Nutrition Information (Per 2 thighs):
622 calories 52% calories from fat 36g total fat 38g carb. 1589mg sodium 6g fiber
-----
Has anyone made this yet??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
