Chicken “shakshuka”

Shakshuka is a Middle Eastern dish that, in a nutshell, consists of eggs poached in a well-spiced tomato sauce. It is great! I was making it the other night and to my horror discovered that I had no eggs–but I did have some boned, skinned chicken thighs. I subbed the thighs for the eggs and the result was very tasty. Serve with toasted pita bread and a salad.

6 boned, skinned chicken thighs
1-28 oz can of peeled plum tomatoes
4 fresh Anaheim chilis
1 medium onion
4 large or 6 small garlic cloves
1-1/2 tsp ground cumin
1 TB paprika, either sweet or spicy, your preference
1 tsp black pepper
Chopped parsley

Stem and seed the peppers and peel the onion. Chop both. Peel garlic and slice thinly. Put tomatoes and their juice in a bowl and crush with your fingers.

In a deep skillet, saute the peppers and onion in a little oil for a few minutes and then add the garlic, cumin, paprika, and black pepper. Stir for a minute then add the crushed tomatoes. Simmer for a few minutes. Taste for salt, then add the chicken and stir around until the chicken is well covered by the sauce. Cover and keep at a low simmer for 30 minutes. Serve garnished with parsley.

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