Instructions: Mix together oregano, paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub mixture into chicken thighs.

Heat oil in large skillet. Add thighs, skin side down, and brown 5 minutes.

Turn pieces over and brown another 5 minutes. Remove.

Add onion and garlic and saute 5 minutes. Add tomatoes, olives and chicken broth. Bring to boil. Reduce heat to low. Return chicken to skillet and simmer, covered, 15 minutes. Adjust salt and pepper seasoning.

To serve, spoon polenta onto 2 plates. Top each with half the chicken and sauce.

Polenta:
In medium, heavy pan, bring water to boil. Add olive oil, salt and cayenne.

While stirring constantly, pour in polenta in slow, steady stream. Reduce heat to medium and cook polenta, stirring frequently, until smooth and thick, about 5 minutes.

Makes 2 servings.

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