Moroccan Chicken and Raisins for 2

READY IN: 1hr 5mins
Recipe by Queen Dana

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.

Top Review by jroybachman_12735653

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.

Ingredients Nutrition

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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