Middle Eastern Chicken Thighs

Cinnamon is not only for sweet dishes; it is great in savory dishes like this Middle Eastern Chicken Thighs.  The fragrance makes you feel like you are in some exotic land.  Dark meat is moister and has so much flavor, but if you like breast meat, feel free to use it.  Pair it with a beatiful red wine from Spain - Marques de Caceres Rioja Crianza - an earthy red wine with a hint of spice.  Enjoy!

Ingredients:

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1 1/2 lbs of chicken thighs

1 tsp olive oil
1 medium onion (minced)
4 garlic cloves (minced)
1 can (14.5) diced tomatoes
1 tsp sugar
1 cup peas (thawed)
Salt and pepper to taste

In a small bowl, mix cumin, coriander and cinnamon.  Coat chicken with the spice mixture. Heat oil in a large nonstick skillet until hot but not smoking.  Add onion, cook until soft stirring continuously.  Add garlic and cook for approximately 30 second to release its fragrance.  Transfer onion and garlic mixture to a small bowl.  Add chicken and cook for 10 minutes or until brown turning once. Return the onion garlic mixture back to the skillet.  Stir in tomatoes and sugar until chicken is well coated.  Lower heat and cover.  Allow chicken to simmer until no longer pink.  Add the peas, salt and pepper to taste.  Cook for another 2 minutes.