6 to 8 chicken thighs (with skin)
3 tbsp. extra-virgin olive oil
2 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. coarse ground black pepper
1 (14.5) oz. can diced tomatoes with juice
1 (3.8) oz. can sliced ripe olives, drained
1 (14.5 oz.) can chicken broth
3/4 cup dry, white wine
4 cloves minced garlic
2 cups yellow onions, diced
1 tsp. dried oregano leaves
1 tsp. dried mint flakes
1/2 cup crumbled feta cheese
6 to 8 servings cooked rice pilaf
(Cook the pilaf according to instructions on package.)
Rinse the chicken and pat dry. Mix the salt, pepper and cinnamon in a bowl. Rub this seasoning on all sides of the chicken. In a large, deep skillet, heat the olive oil over medium-high heat and add chicken, browning for about 5 minutes on each side. Then remove chicken, put on a platter and set aside.
Reduce heat to medium and add the onions and minced garlic to the skillet. Stir constantly and cook for a few minutes until the onions are tender and a light golden brown. Add the wine and scrape the bottom of the skillet with a wooden spoon, loosening everything that is stuck to the bottom of the skillet.
After a few minutes, add the tomatoes, the olives, the chicken broth, the dried oregano leaves and the dried mint flakes. Stir everything together and return the chicken to the skillet. Cover the skillet and simmer over low heat for an hour, or until chicken is thoroughly cooked. Serve the chicken over the pilaf, cover with the sauce, and sprinkle feta cheese over the top. Serves 6 to 8.