Serves 6


  • 6 boneless, skinless Ohio chicken thighs, cut in 2 or 3 pieces each (approximately 2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 2 medium Ohio onions, chopped 1-inch pieces
  • 2 fresh red, orange or yellow Ohio bell peppers, chopped 1-inch pieces
  • 1 28-ounce can Ohio whole tomatoes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup almonds, sliced



Heat olive oil in large pan until hot. Add chicken; cooking until browned. Remove from skillet; adding onion and pepper. Sauté until softened and onions are slightly browned. Add tomatoes; squeezing each with your hand (carefully) until in pieces. Add juice from can, as well as spices. Bring to fast simmer, then turn down to low to medium simmer; cooking 20 minutes. Serve over cooked rice or with mashed potatoes. Sprinkle with almond slices. Note: Don?t be tempted to use chicken breasts in recipe. Chicken thighs suit the spices and texture perfectly.