Moroccan Chicken Recipe

Yesterday we spent time with some dear friends, oohing and ahhing over food. One dish that kept coming up was the Moroccan Chicken that I posted back on March 11, 2011. So, G, this one is for you. I hope you enjoy it!

Moroccan Chicken with Chickpeas and Raisins

Moroccan Chicken- 15 mins of prep/45 mins to cook.

Ingredients

3-5 T oil

4lbs chicken thighs (or quarters)

Salt & Pepper

1 large onion, chopped

2 T minced garlic,

1 T cumin

1 T turmeric

1 tsp paprika

½ tsp cinnamon

3 C chicken broth

2 tsp lemon zest

1 T flour

3 T honey, or to taste

1 16oz can chickpeas, drained and rinsed

½ C dark raisins

Cooked white rice

Directions

1. In a large heavy saucepan, heat oil over medium-high heat.
2. Season the chicken with salt & pepper. Brown well on both sides, transfer to plate.
3. Add onions and garlic to pan, sauté for about 5 minutes. Add 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. Add the browned chicken back to the pan; simmer covered for 15 minutes.
6. Add the raisins and continue to cook, uncovered, until the chicken is completely cooked, about 15-20 minutes.
7. Season with salt and pepper.
8. Remove the chicken to plate(s).
9. Add chickpeas to the pan and simmer for 5 minutes.
10. Pour the sauce over the chicken and serve over a bed of white rice.