We made a similar dish in India with a yogurt based sauce, which I may try to recreate with a portion of the leftovers. Couscous or quonia is the perfect pairing for this main course. However, I opted for a garlicy hasselback potato as my starch. More on this later! But in case you just can't wait, follow the link to Joy the Baker's recipe.
2ish pounds chicken thighs (Take the skin off, unlike what I did.)
fresh ground pepper
1 tablespoon butter
1 tablespoon olive oil
2 large yellow onions, sliced
1/2 inch ginger root, minced
10 green olives, sliced
1 tablespoon flour
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon chili powder (If you want a real kick add at least double.)
1-2 inches cinnamon stick
1 cup chicken broth
1/4 cup craisins (or dried cherries or apricots or dates)
1 1/2 tablespoons lemon juice
fresh basil, for garnish
Melt butter in skillet (or Dutch oven if you're lucky enough to have one). Add olive oil.
Sprinkle chicken with pepper and salt.
Place chicken in pan. Cook for about 4 minutes on each side until browned.
Remove chicken and set aside.
Add onions and ginger to pan. Cook until onions are translucent.
Add olives and cook for a minute.
Add flour and spices through cinnamon. Stir for a minute.
Add broth and bring to boil.
Return chicken to pan. Simmer for about 20 minutes until chicken is done.
Add craisins and lemon juice in last 10 minutes of cooking.
Serve with couscous and garnish with basil leaves.