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."
photo by jroybachman_12735653 photo by jroybachman_12735653
photo by jroybachman_12735653
photo by JustJanS photo by JustJanS
photo by JustJanS photo by JustJanS
photo by Maryland Jim photo by Maryland Jim
photo by Maryland Jim photo by Maryland Jim
Ready In:
1hr 5mins




  • 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.

Questions & Replies

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  1. Maven in the Making
    Nice and easy. No browning of the chicken made it pretty fast. Nice flavor. I used two large breast halves and I thin for two servings just one would have been plenty. Served with Israeli couscous cooked in chicken broth.
  2. Bejeans
    Very nice blend of flavors. 4 stars if the recipe was clearer. 1) One whole chicken breast (two halves), or one? Listing by weight would be nice since there are breast halves that weigh 4 ounces and others 8. 2) Lid on or off when simmering? 3) Prep time is way off if cook time is an hour. It takes longer than 5 minutes to just gather ingredients. 4) Sauté onion/garlic until onion is translucent or is browned? While I was comfortable guessing since exact measurements aren't critical, this recipe could be tough for a newbie cook or one unfamiliar with this type of food. I doubled the cumin, used one can of garbanzos (a little less than called for so we wouldn't have 3/4 of an open can left), and next time will double the tomatoes. I used canned, fire roasted tomatoes since this time of year they're more flavorful than fresh.. I may add more almonds and vanilla next time too. A fun one-pot dish.
  3. 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.
  4. JustJanS
    Mmmm, this was good. I wasn't sure if a chicken breast meant one fillet or two (you know, the whole breast) so I used two for us. I worried this might end up too dry with no real added liquid, but the slow cook produced enough with the tomato and chicken in there.In an effort to reduce the fat, I just toasted 1 tablespoon of pine nuts and used them as a garnish to finish. I also used double the coriander and cumin as I love them and thought two fillets would need at least that. It was perfect for us. We ate this with a minted pea couscous and a dollop of natural yoghurt over the top.
  5. Maryland Jim
    According to my DW this was WONDERFUL!! Very flavorful as well as colorful. Thanks for a great new dish. Will definitely be making this again! Made for ZWT6 Voracious Vagabonds.


I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
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