Moroccan Chicken and Raisins for 2

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

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 Nutrition


  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.
Most Helpful

This is super delicious. I adjusted this recipe a little by using the full can of garbanzos, 1 c. canned diced tomatoes (instead of 1/2 c.), adding 1/2 c. water mixed with 1 cube chicken bouillon, and adding 1 tbsp. flour toward the end to make it less watery. Served over rice and flavors were wonderful. I used 1 split chicken breast which I cut off the bone prior to cooking (one side of a whole chicken). It was plenty of chicken for this recipe.

jroybachman_12735653 January 04, 2014

Mmmm, this was good. I wasn't sure if a chicken breast meant one fillet or two (you know, the whole breast) so I used two for us. I worried this might end up too dry with no real added liquid, but the slow cook produced enough with the tomato and chicken in there.In an effort to reduce the fat, I just toasted 1 tablespoon of pine nuts and used them as a garnish to finish. I also used double the coriander and cumin as I love them and thought two fillets would need at least that. It was perfect for us. We ate this with a minted pea couscous and a dollop of natural yoghurt over the top.

JustJanS September 25, 2010

According to my DW this was WONDERFUL!! Very flavorful as well as colorful. Thanks for a great new dish. Will definitely be making this again! Made for ZWT6 Voracious Vagabonds.

Maryland Jim June 10, 2010