Rinse and pat dry your chicken thighs with paper towels. Season your flour with some salt to taste. Place the chicken in a bowl and sprinkle with the seasoned flour and toss to coat the pieces.
Heat a large pot and once hot, sear your chicken for 1-2 minutes per side. Do not touch them or try to move the pieces until ready to flip over or else they will stick and tear. You'll know they're ready to flip when they are easily movable.
Once chicken is browned on both sides, add the wine to the pan to deglaze with a spoon or spatula - get all the brown bits off the bottom of the pan- that's the flavor.
Next, add the olive oil and onion and gently toss around for two minutes.
Stir in the tomatoes, paste, cinnamon, all spice, cloves, salt and pepper to taste, sugar and warm water. Bring to a boil, cover and simmer for 15 minutes. Uncover and continue to cook for another 15 minutes, stirring occasionally. Taste the sauce and adjust salt according to your palate.
Notes
Best served with rice, orzo pasta, french fries (with lots of grated cheese) OR fresh bread. The sauce is to be dripped all over the starch you choose.