Moroccan Chicken Thighs With Almonds and Raisins

Name: Moroccan Chicken Thighs With Almonds and Raisins
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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)

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Recipe by Member 610488

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

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READY IN: 1hr 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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).
Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
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).
Coarsely shred the chicken then stir in the lemon juice.
Serve warm sprinkled with the almonds and cilantro.

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