Cardamom Chicken and Chickpeas

4 chicken breasts, cut into 3 pieces each
2 T cumin powder (or toasted seeds, ground with a mortar & pestle)
8 cardamom pods (opened, pods removed, and seeds ground with a mortar & pestle)
2 T honey
1T fresh ginger, grated
2 t minced garlic
Pinch dried chili flakes (optional/You can also use jalapeno stuffed olives, below, instead of regular ones to add the spiciness)
6 T olive oil
Salt & pepper to taste
1 large red onion, finely sliced
1 1/4 cups chicken broth
14 1/2 oz can chickpeas, rinsed & drained
Handful pitted green olives, sliced
1/2 - 1 cup chopped cilantro
Hot, cooked jasmine rice

1. Combine cumin, cardamom, honey, ginger, garlic, chili (if using), and 4 T of olive oil in a small bowl.
2. Place chicken pieces in a Ziplock bag and add combined seasonings. Mix well and allow to sit for 2 hours (or more) in the refrigerator.
3. Gently fry chicken in remaining oil until golden brown on all sides. Place in a tagine pot (or heavy casserole dish, or you can cook this in your crockpot). Drizzle remaining marinade mix on top.
4. Cover with onion, tomatoes, chickpeas and olives. Pour in the chicken broth.
5. Cover and cook in a 375 degree oven for one hour.
6. Stir in chopped cilantro just prior to serving.
7. Serve over rice.

Tip: If you are using a tagine or casserole dish, place a cookie sheet beneath your dish to catch unintentional drippings.