8 chicken thighs, boneless and skinless
2 onions, sliced
3 cloves garlic, pressed
1 tablespoon tomato paste
1 cup chicken broth
3 tablespoon maple syrup
Extra virgin olive oil, to taste
Salt and pepper, to taste
Kémia sundried tomato spread with fine herbs
Kémia sliced preserved lemons
Kémia Harissa, to taste

1. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottom skillet over medium-high heat.
2. Add the thighs and cook for about 5 minutes per side. Now transfer the thighs onto a plate.
3. Add the sliced onions to the same skillet and cook until golden.
4. Stir in garlic cloves, tomato paste, Kémia Harissa, and stir well.
5. Add in chicken broth and stir to combine.
6. Place thighs into the sauce, two small-diced preserved lemon slices, and cook for about 40 minutes over low heat.
7. Add the maple syrup, Kémia sundried tomato spread and stir well for a couple more minutes to combine.
8. Serve and enjoy.

• Kémia sundried tomato spread with fine herbs is flavourful, so there is no need to add seasoning except salt and pepper.
• Serve with steamed asparagus.