Moroccan Chicken Thighs With Chickpeas and Raisins

Kittencalskitchen's Note:

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 :)

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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
• ½ teaspoon cinnamon
• 2 teaspoons grated lemon zest (can use more)
• 1 tablespoon flour
• 3 cups chicken broth
• 3 tablespoons honey (or to taste)
• 1 ½ cups chickpeas , rinsed and drained
• ½ 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.

Reviews

[donners30]

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!

[FoxMD]

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

[rosslare]

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.