The aromatic combination of coriander, cumin and cinnamon lends an Eastern Mediterranean flavor to this dish. Serve with sauteed or steamed spinach.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- Freshly ground black pepper
- 1/3 cup chopped red onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1 clove garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 2/3 cup Roma tomatoes (1 to 2 tomatoes)
- 2/3 cup chicken broth or low-sodium chicken broth
- 1 to 2 tablespoons seedless golden raisins
- 6 pitted and coarsely chopped Kalamata olives
In a Dutch oven or large nonstick pot over medium-high heat, heat the oil. Add the chicken, season with salt and pepper to taste and brown on all sides, about 3 minutes (you may have to do this in batches). Transfer the chicken to a small bowl, and drain all but 1 tablespoon of fat from the pot.
Return the pot to the stove and reduce the heat to medium. Add the onion, bell peppers and garlic and cook until soft, 4 to 5 minutes. Add the coriander, cumin, cinnamon and bay leaf and stir for 1 minute.
Return the chicken to the pot, adding the tomatoes and broth at the same time. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer for 12 to 15 minutes.
Meanwhile, in a small bowl, soak the raisins in 1/4 cup warm water. Drain, add the plumped raisins and the olives to the pot and continue cooking, covered, for 5 minutes. Adjust the seasonings to taste. Discard the bay leaf.
Transfer the chicken with a slotted spoon to individual plates, then spoon some sauce over it.
Adapted from "Against the Grain," by Diane Kochilas (Harper Collins, 2005).
Tested by Marcia Kramer.
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