Chicken Tagine

Flavorful chicken, chick peas and olives add a lot of character to the dish.
Serves 4.

Moroccan Spice rub
4 chicken thighs, rub moroccan spice and let stand for an hour or 2 in refrigerator

1 small onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
pepper flakes to taste
1 cinnamon stick
1 bay leaf

1/4 white wine
1 tsp tomato paste

1 cup tomatoes, chopped
1/2 cup chicken broth
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and halved
1 tbsp honey
1 lemon cut into 8 wedges
Salt to taste

Chopped fresh parsley

Toasted Pita bread

Heat 1 tbsp olive oil in a skillet over medium, add chicken, skin side down. Saute until brown on both sides, about 10 minutes total. Remove chicken.
Add onion and saute for 3 minutes. Add ginger, garlic, pepper flakes, cinnamon sticks and bay leaf and cook until fragrant, about 1 minute.
Deglaze with wine and tomato paste and simmer till liquid evaporate.
Add tomato, chicken broth, chickpeas, olives, honey, lemon & chicken. Cover & reduce heat to medium-low. Cook until chicken is cooked - 20-25 minutes.
Add salt to taste and garnish with parsley.
Serve with toasted Pita bread.