Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 400 ml diced tomatoes (canned)
- 1 cup chicken broth
Method
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with spices, then place them in the skillet.
- Cook for 5 minutes until browned, then flip and cook for another 5 minutes.
- Pour in diced tomatoes and chicken broth, then simmer for 30 minutes.
- Once cooked, serve the chicken with the sauce over rice or couscous.
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