Today I'm trying a recipe from Vanilla Garlic. Serves 6

Ingredients

• 4 tablespoons peanut oil, divided
• 2 pounds chicken thighs, boneless
• 1 large onion, halved and sliced
• 3 garlic cloves, crushed
• 2 teaspoons ground coriander
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1/4 cup freshly grated ginger
• 1 14-oz can crushed tomatoes
• 1/2 lemon, thinly sliced, rind and all
• 1 cup green olives (go high end on these)
• 1 cup chopped Medjool dates, chopped, pits discarded
• 1 tablespoon honey
• 1 cup chicken broth

Method

1. Place 3 tablespoons of the peanut oil in a large stock pot over medium high heat. Working in batches sear the chicken thighs until golden brown and set aside.
2. Add the rest of the peanut oil, onions, and garlic. Cook until the onions begin to sear a bit and take some color. Reduce heat to medium. Add the cardamom, coriander, cinnamon, turmeric, salt, black pepper, and ginger and cook for about thirty seconds. Add the rest of the ingredients and be sure to scrape up the goodness at the bottom of the pot.
3. Bring to a boil, then simmer and cover for about 45 to 60 minutes. Serve over rice.

The flavor of this stew is unique. The lemon rind particularly gives it a flavor I hadn't expected. Tasty. I'd serve it to company.