Ingredients

The following ingredients have 4 Servings
  • 6 Whole Boneless skinless chicken thighs (cut into 1" pieces)
  • 2 Tsp Spanish paprika
  • 2 Tsp Garlic
  • 1 Tsp Sea salt
  • 1 Tsp Ground ginger
  • 1/2 Tsp Cayenne
  • 1 Tsp Allspice
  • 1 Tsp Smoked paprika
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 2 Tbsp Middle Eastern olive oil (divided)
  • 2 Tbsp Tomato paste
  • 1 - 2 Cups Chicken stock

Instruction

  • Place the cut chicken into a dish to marinate. Combine all the spices in a bowl and mix well. Pour the spices over the chicken and rub in well. Next, add 1/2 the oil and rub into the chicken. Let rest in the fridge for an hour.Heat the remaining oil in skillet on medium high heat. Add the chicken and brown the chicken. Once browned, add in the tomato paste. Again, mix well and cook for a couple of minutes to cook out the tomato paste. Next, add in the stock and once boiling, turn down to a simmer. Cook the chicken for 20 - 30 minutes. I served my chicken over rice with homemade pickles, red onions, red cabbage and schug (see notes for schug recipe).Serve and enjoy!