This is a beautiful and delicious chicken dish. I was eating lunch in Seattle and ordered a similar dish that was so amazing I had to come home and try to recreate it.

Eating at new restaurants is one reason why I love traveling. I enjoy the experience of tasting new flavors and getting inspired to create them at home. 

 

Yield 4 servings

 

4 chicken thighs, boneless and skinless

Salt and pepper

2 Tbsp olive oil

2 cups chicken broth 

1 cup green olives 

1 cup garbanzo beans, drained and rinsed

1 tsp ground ginger

1 tsp ground coriander 

¼ tsp pepper

½ tsp ground cinnamon

¼ tsp ground allspice 

¼ tsp ground turmeric

1 lemon, thinly sliced 

 

Season both sides of the chicken with salt and pepper. 

 

In a large skillet, heat the olive oil on medium-high heat. Add the chicken and sauté until golden brown on both sides. 

 

Turn the heat down to medium-low and add the broth, olives, beans, and all the spices. Stir until all the spices blend with the broth. Add the lemon slices and simmer for 30-40 minutes until the chicken is fork-tender. 

 

Plate the chicken and top with the spiced broth, olives, lemons, and beans. 

 

Just Salt It, and enjoy!