Moroccan Chicken Thighs With Chickpeas and Raisins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken :) Ingredients:
3 -5 tablespoons oil |
4 lbs chicken thighs (skin on) |
salt and pepper |
1 large onion, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1 tablespoon cumin |
1 tablespoon turmeric |
1 teaspoon paprika |
1/2 teaspoon cinnamon |
2 teaspoons grated lemon zest (can use more) |
1 tablespoon flour |
3 cups chicken broth |
3 tablespoons honey (or to taste) |
1 1/2 cups chickpeas, rinsed and drained |
1/2 cup dark raisin (or to taste) |
cooked rice |
Directions:
1. In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
2. Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
3. Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.
4. Stir in broth, honey, lemon zest and flour; stir to combine.
5. Then add in the browned chicken; simmer covered for about 15 minutes.
6. After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
7. Season with salt and pepper.
8. Remove the chicken to plate/s.
9. Add in the chickpeas and simmer for 5 minutes.
10. Pour the sauce over the chicken and serve with cooked rice.
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