Moroccan Chicken and Raisins for 2

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.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• 1  tablespoon  oil
• 1⁄4 cup onion, chopped
• 1  garlic clove, minced
•  salt and pepper
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon  coriander
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon cinnamon
• 1  dash nutmeg
• 1  pinch cayenne
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup tomatoes, diced
• 1⁄2 cup raisins
• 1⁄4 cup  almonds
• 1  cup chickpeas, cooked
• 1  boneless skinless chicken breast, chopped into bites size pieces

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.