Moroccan Chicken and Raisins for 2 |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I make this in a 3 quart saucepan but if you a have small tagine or slow cooker use it. You can use boneless thighs too. Ingredients:
1 tablespoon oil |
1/4 cup onion, chopped |
1 garlic clove, minced |
salt and pepper |
1/2 teaspoon ground ginger |
1/2 teaspoon coriander |
1/2 teaspoon cumin |
1/2 teaspoon cinnamon |
1 dash nutmeg |
1 pinch cayenne |
1/2 teaspoon vanilla extract |
1/2 cup tomato, diced |
1/2 cup raisins |
1/4 cup almonds |
1 cup chickpeas, cooked |
1 boneless skinless chicken breast, chopped into bites size pieces |
Directions:
1. 1. In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.
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