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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 teaspoons cumin seeds |
5 teaspoons coriander seeds |
2 1/2 teaspoons whole allspice |
5 teaspoons ground nutmeg |
2 1/2 teaspoons ground ginger |
1 1/4 teaspoons ground red pepper |
1 1/4 teaspoons ground cinnamon |
1 teaspoon olive oil |
8 cups vertically sliced onion (about 2 pounds) |
1/2 teaspoon salt |
1 1/2 teaspoons sugar |
1/2 teaspoon black pepper |
1 (10 1/2-ounce) can low-salt chicken broth |
1/4 cup raisins |
4 chicken thighs (about 2 pounds), skinned |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
4 cups hot cooked couscous |
Directions:
1. Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
2. Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
3. Preheat oven to 375°.
4. Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
5. Note: Store remaining cumin mixture in an airtight container for up to 6 months.
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