Super Flavorful and Fiery Chicken

What makes these chicken thighs fiery? Fire-Roasted Tomatoes! I LOVE how much flavor they add to just a simple braised chicken dish. Served over some couscous and our Greek-inspired dinner is complete!

Ingredients:


2 chicken thighs, bone-in, skin-on
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1 Tbsp olive oil
1/2 c chopped onion
1/4 c dry white wine
1 can (14 oz) Fire-Roasted Diced Tomatoes with Garlic, undrained
1/4 tsp dried oregano
1 tsp tomato paste
1/4 c grated Parmesan Cheese
Chopped fresh parsley, for garnish
Couscous, for serving


Prep:


1. Pat chicken dry with paper towel. Mix salt, pepper and cinnamon in a small bowl; rub chicken with mixture on both sides.


2. Heat oil in a Dutch oven over medium-high heat. Add chicken, skin-side down. Cook 5 miuntes on each side, until browned. Remove chicken and set aside.


3. Reduce heat to medium, add onion and cooke 3 minutes until softened. Add wine and deglaze for 3 minutes, until reduced.


4. Add tomatoes and oregano. Return chicken, skin-side down and any accumulated juices. Cover, reduce heat to low and cook 20 to 25 minutes, until chicken is cooked, turning half way. Remove chicken to serving platter.


5. Stir in tomato paste and turn heat up to high. Boil until sauce is thickened. Pour over chicken and sprinkle with cheese. Serve over couscous with parsley sprinkled on top.