Braised Chicken

3 boneless, skinless chicken breasts
Salt and pepper
3 cloves garlic, grated or finely minced
1 tsp. paprika
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cumin
4 to 5 tbsp. olive oil, divided
2 bell peppers, seeded and cut into strips
1 onion, sliced
3 tomatoes, seeded and chopped
1/2 c. chicken broth
Cilantro, for garnish

Preheat oven to 350°F. Season chicken breasts with salt and pepper. In a small bowl, combine garlic, paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well-combined. Heat 1 to 2 tbsp. olive oil in a skillet or Dutch oven over medium-high heat. Add chicken breasts to pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove chicken to a plate.

Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay chicken pieces on top of vegetables. Brush tops of chicken pieces with spice-olive oil mixture. Distribute remaining peppers and onions around and on top of the chicken pieces, and top with chopped tomatoes. Brush remaining spice-oil mixture on top of the veggies. Pour chicken broth into baking dish around the edges. Transfer baking dish to preheated oven to bake for 1 hour. After 30 minutes of baking, remove from oven, flip chicken pieces over, toss vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return dish to oven to bake for 30 minutes longer. Remove from oven, garnish with chopped cilantro and serve.