My grandfather bought me an amazing cookbook called Cuisine for Two several years ago. When he first gave it to me, I had cooked my way through half of it. I recently dug it up again and have been experimenting once again. It is honestly my go-to for dinners, and the portion sizes are perfect for just two people!
Casbah chicken is a fine, aromatic dish. Using several types of spices, both sweet and savory, this dish is sure to please the senses. There is a delicious amount of tanginess brought into the dish through the kalamata olives. I served my chicken with plain brown rice, but I have included a recipe for apricot and ginger rice that goes really well with the main course.
Spiced Chicken Thighs with Olives and Chickpeas: Cuisine for Two
1 t paprika, 1 t ground coriander, 1/2 t ground cumin, 1/4 t ground cinnamon, 1/4 t red pepper flakes, pinch salt
4 chicken thighs, 1 T olive oil, 1/2 c diced onion, 1 T minced ginger, 1 T minced garlic, 1/4 t red pepper flakes, 1 cinnamon stick, 1/4 c dry white wine, 1 t tomato paste, 1 c chopped tomatoes, 1/2 c low-sodium chicken broth, 1/2 c canned chickpeas, drained and rinsed, 1/2 c pitted kalamata olives, 1 T honey, 1 lemon cut into wedges, 1 bay leaf
Combine ingredients for the rub and smooth over chicken. Let stand 5 minutes. Heat oil in skillet over medium heat. Add chicken, skin side down, and sauté until browned on both sides, 10 minutes total. Remove chicken and pour off all but 1 T of drippings.
Add onion and sauté for 3 minutes. Stir in ginger, garlic, pepper flakes, and cinnamon stick. Cook til fragrant about 1 minute.
Deglaze skillet with wine and tomato paste, stirring to combine. Simmer til liquid evaporates.
Stir in tomatoes, broth, chickpeas, olives, honey, lemon, and bay leaf. Arrange chicken on top. Cover and reduce heat to medium-low. Simmer until chicken is cooked through and sauce is reduced, about 20-25 minutes.
Serve with apricot ginger rice.