4 bone-in, skin-on chicken thighs

2 drumsticks (or substitute with chicken breasts)

1 tsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tbsp olive oil

 For the Sauce:

1 small onion (chopped)

3 cloves garlic (minced)

1 tsp cumin

1 tsp coriander

½ tsp cinnamon

½ cup green olives (pitted)

½ cup prunes (chopped)

2 cups chicken broth

½ cup white wine (optional)

2 tbsp apple cider vinegar

1 tbsp honey

1 bay leaf

Instructions:

 Sear the Chicken: Season the chicken with salt, pepper, and paprika. Heat olive oil in a Dutch oven or deep skillet, then brown the chicken on both sides until golden. Remove and set aside.

 Sauté Aromatics: In the same pan, sauté onions and garlic until soft. Add cumin, coriander, and cinnamon, stirring for 1 minute.

 Simmer the Sauce: Pour in the broth, white wine, apple cider vinegar, and honey. Add olives, prunes, and bay leaf. Stir well.

 Braise the Chicken: Return the chicken to the pan, cover, and simmer for 45 minutes on low heat until tender.

 Serve & Enjoy: Remove the bay leaf and serve with couscous, rice, or crusty bread.

 Tip: Let the dish rest for 10 minutes before serving to allow the flavors to meld beautifully.