Step 1.  Wash and dry chicken and trim excess fat.  Salt and pepper chicken on both sides.

Step 2.  Heat olive oil over Medium-High heat in a large skillet or dutch oven.

Step 3.  Add chicken and sear until browned, 10 minutes.  Remove chicken from the pan and set aside.

Step 4.  Lower the heat to Medium and add shallots, garlic, and anchovies to the pan.  Saute until shallots are translucent, 10 minutes.

Step 5.  Turn heat back up to Medium-High and add in crushed tomatoes and cinnamon.

Step 6.  Use the tomato can to measure out a can of water and add to the pan. 

Step 7.  Stir in olives and capers and bring to a boil.  

Step 8.  Lower heat to Low and keep at a simmer.  

Step 9.  Add chicken thighs back to the pan.  Add roma tomatoes.

Step 10.  Cover the pan and simmer for 20 minutes.

Step 11.  Remove the lid of the pan and simmer for another 10 minutes until chicken is cooked through and sauce has thickened slightly.

Step 12.  Sprinkle parsley on top before serving.