This is a new take on chicken cacciatore that I stumbled upon where necessity overrode convention with really good results. Chicken cacciatore traditionally uses white wine, though red is sometimes used, and cumin seeds are more traditionally used in curries (lamb) and chutneys. Serves 2.

Ingredients:
2 chicken thighs - bone in, skin ON.
1 onion - chopped
Garlic to taste (I use 2-3 cloves)
1 can whole or chopped tomatoes
3-4 button mushrooms sliced
Cumin seeds
Red wine
Flour
Salt & pepper
Parmesan cheese
Rice

Mix about 1/2 cup of flour with a little salt and pepper for dredging and coating the chicken pieces. Heat olive oil in a fry pan, fry chicken pieces until lightly browned and crispy. Set aside. In the same pan add chopped onion, garlic, mushrooms and cumin seeds. Give enough time for onions to soften. Add a good slosh of red wine, crank the heat up and let it reduce for a couple of minutes. Transfer from pan to shallow oven proof dish, cover with tinfoil and cook at 200c for 30 mins - remove tinfoil, turn chicken pieces and continue cooking for a further 20-30 mins or until chicken is cooked through.
Serve on rice (I used basmati which worked just fine), and cover with oodles of freshly grated Parmesan cheese.

The cumin seeds and the parmesan are what makes this dish for me. Absolutely necessary.