Mediterranean Chicken in Tomato Gravy

Ingredients(For 2 Adults + 1 Toddler)/Prep
3 Chicken Thighs/Trim off excess fats and rinse then pat dry.
2 Med-sized Tomatoes/Rinse then cut into quarts.
1 Med-sized Potato/Remove skin, cut into chunks then soak in water.
1 Carrot/Pare skin, cut into chunks.
1 Med-sized Onion/Remove skin, cut into quarts.
1 Garlic Clove/Remove skin, mash.
1 Star Anise/Rinse and pat dry.
1 Cinnamon/Rinse and pat dry.
3-4 Parsley Leaves/Rinse
4 tbs Balsamic Vinegar(Most people use white wine but I prefer this)
3 tbs Tomato Paste
3-4 Seedless Black Olives, if desired for additional flavor
3-4 tbs Olive Oil
300ml Chicken Stock (add more if necessary. If no chix stock, use water)
Salt/Pepper, to taste
Raisins(for garnish), if desired

Cook
1. Sear the chicken thighs in a deep frying pan (preferably comes with a lid) with the olive oil using high heat, each side about 3-4 minutes to seal in the juices. Remove from pan and sit the thighs on kitchen paper towel to remove excess oil.

2. Using the same pan, not rinsing off the oil used to fry the thighs earlier, stir fry the garlic and onions for a minute or 2.

3. Add the star anise and cinnamon stick, continue to stir fry till fragrant.

4. Add in the potato and carrot chunks, fry for 2-3 minutes then add in the parsley leaves, tomato chunks and olives (if adding).

5. Place the seared chicken thighs into the pan then drizzle in the balsamic vinegar and add the tomato paste. Stir in to combine all the flavors well.

6. Slowly add in the chicken stock till all ingredients are fully submerged. Bring the dish to boil, once it starts to bubble, add salt/pepper to taste then turn down heat to small and cook for 30minutes.

7. Remove from heat, serve with rice, paella, pasta, quinoa or nasi briyani and garnish with raisins, if desired.

Remarks
Another Arianne's favorite, simply for the tomato flavor!