This was a huge hit with my family and will be put into “hot rotation” for awhile. Tweaked from Dana Carpender’s 500 Low Carb Recipes.
1/4 C. olive oil
4 or so lbs chicken, bone-in, skin-on, cut-up (we prefer thighs and legs)
1 onion, halved and sliced
4 cloves garlic, chopped
1 1/2 cups chicken stock
1 t. cinnamon
1 t. paprika
1 t. cumin – or less
2 t. ground ginger (this sounds like too much, but its good)
1 t. black pepper
1/2 t. cayenne
1 T. sugar or equivalent sugar sub.
3 heaping T. tomato paste
1/2 t salt (you can add more later, if needed)
Combine the spices, tomato paste, and stock and whisk until mixed. Set aside.
Heat oil in a Dutch oven. Brown the onions a bit then remove from pan. Brown the chicken a bit on both sides. Remove much of the fat, put onions with the garlic back in the pan. Pour the seasoning/tomato paste mixture over the chicken. Cover and reduce heat to a simmer for 40-45 minutes.
Uncover and cook another 10-15 minutes if you want the sauce to thicken, but I found this unnecessary.