Moroccan Chicken Thighs With Almonds and Raisins

This Moroccan recipe is easy to make yet full of slow cooked flavor. Serve as is or over hot cooked couscous or rice.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil
• 4  garlic cloves, chopped
• 2  tablespoons fresh ginger, minced
• 2  teaspoons ground turmeric or 2  teaspoons mild curry powder
• 1  cinnamon sticks or 1⁄2 teaspoon ground cinnamon
• 1 (28 ounce) can whole canned tomatoes
• 12  boneless skinless chicken thighs
• 1  large sweet potato, peeled cut into 1-inch pieces
• 1⁄4 cup golden raisins or 1⁄4 cup currants
• 4  cups water
• 1 1⁄4 teaspoons kosher salt
• 1⁄4 teaspoon black pepper
• 1  tablespoon lemon juice
•  toasted sliced almonds (garnish)
•  fresh cilantro, chopped (garnish)

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
2. Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
3. Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
4. Coarsely shred the chicken then stir in the lemon juice.
5. Serve warm sprinkled with the almonds and cilantro.