Chicken Spice rub:

1 teaspoon ground cinnamon

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon black pepper

Sauce:

6–8 chicken thighs, boneless and skinless

1 teaspoon kosher salt

2 tablespoons olive oil

1 yellow onion, diced

4 cloves garlic, minced

1/2 cup chopped fresh cilantro

1 lemon, sliced

1 cup kalamata olives, pitted

4 medjool dates, pitted

1/4 cup tomato paste

1 cup chicken stock

Garnish: cilantro, crushed cashew nuts and greek yogurt

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In a bowl, combine the spice rub ingredients.
Season chicken with salt and pepper and toss the pieces with the rub and let sit for 1 hour in the fridge.
In a dutch oven or large pot, heat oil over a medium heat and brown up those chicken thighs for 5 minutes. You make need to cook these in 2 batches. Don’t worry, we are not cooking them all the way through.
Remove chicken and set aside. Add onions, garlic and cilantro and cook for 3 minutes. Add lemon, olives and dates to the pan. Stir to combine.
Add chicken stock to the pan, stir to combine everything in the pot.
Add back in the chicken to the pot, cover and simmer for 10-15 minutes.