Paleo Spicy Braised Chicken with Tomatoes & Zucchini

This dish has some kick! You can adjust the heat by the type/number of chilies you use, but in this house, we like spicy. You could also cook these in a crock pot - after you sear them, pop them in on low before you head to work. 

8 piece Kosher chicken

1 cup fresh chives

1 cup fresh Italian parsley

7-10 dried chilies

1 tsp salt

4 cloves garlic

2 tbs water

2 medium onions, chopped

1 medium zucchini, chopped

1 can diced tomatoes

1/2 cup white wine

16 oz chicken broth

1 bay leaf

In a food processor, pulse chives, parsley, salt, chilies, garlic and water to make a paste.  Rinse and pat chicken dry and put in a large baking dish.  Pour paste over chicken and marinate in the fridge for 4-6 hours.  

Heat a couple tbs of oil in a dutch oven, wipe off any excess marinade and brown chicken in batches, transferring to a plate when both sides are done.  Add onions and zucchini and saute for a few minutes, then add tomatoes, wine, broth, and bay leaf,  scraping up any bits.  Bring to a boil and return chicken, dumping in any marinade and juices that accumulated on the plate.  Simmer for 30-40 minutes until chicken is cooked throughout.