Moroccan Chicken Thighs With Chickpeas and Raisins

Total Time
Prep 30 mins
Cook 30 mins

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 Nutrition


  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.


Most Helpful

So delicious! I would change nothing, but I did use dried chick peas, 1/2 cup, and soaked them overnight, adding them at the same time with the chicken and they were cooked by the time chicken was cooked. Also, at the end of cooking time I added some couscous in the pot to absorb the lovely juices, resulting a tagine like dish. Very very good and simple as well and the whole meal in one pot.

rosslare March 04, 2010

Fantastic!!! I removed the skin from the chicken, but otherwise followed the recipe. I normally don't like fruit with meat - loved this - and now am trying alot more recipes with fruit in them. Thanks!

donners30 November 27, 2010

Absolutely Fabulous & I'm not even a huge fan of raisins.....
Great job as usual Kittencal
; )

FoxMD November 16, 2010

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