This is a wonderful dish full of Moroccan flavours. When you see the ingredients, you will know that whilst making this dish, you will be transported to Morocco with all the wonderful aromas that only these blended spices can offer.
The ingredients are perfectly balanced and combined to give you a delicious flavour of warm Moroccan spices, they are not hot, but more of a slightly sweet flavour.
This is certainly a recipe worth making!
You can serve this dish with rice, cous cous or flat breads. You choose!
Note: Donna always makes this dish on the stove top, however, we have had updates of people using the slow cooker, suggested cook time 4 1/2 hours LOW.
Recipe from Donna Smith
Prep Time: 10 minutes
Cook Time: 60 minutes (includes part prep time)
Yield: 4 – 6 persons
8 to 12 boneless, skinless chicken thighs
2 large onions, one chopped fine, one sliced quite thick
6 cloves of garlic, pressed (2 Tablespoons)
2 Tablespoons olive oil
2 Tablespoons butter
1 1/2 teaspoons salt
1 1/2 teaspoons Ras El Hanout **** See below for making your own spice mix
1 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon saffron threads, crumbled **** See picture opposite for locating saffron
1 cinnamon stick
3 tomatoes, peeled and chopped (canned are fine)
3 Tablespoons chopped cilantro
3 Tablespoons chopped parsley
3 Tablespoons honey
1/2 cup golden raisins (or currants, prunes, or dried apricots) or mixture of all
15 oz canned chickpeas (drained and washed)
You can also make your own Ras El Hanout as follows or buy it ready made:
2 teaspoons ginger
2 teaspoons cardamon
2 teaspoons mace
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon nutmeg
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon anise seed
1/4 teaspoon cloves
1. In a large Dutch oven, melt oil and butter. When butter is foaming, add onions and cook until translucent, about 5 minutes. Add spices and garlic and cook for about a minute. Add chicken and stir to combine well. Cover and cook over medium heat, stirring occasionally, for 20 minutes.
2. Add tomatoes, parsley and cilantro. Cover and continue cooking over medium heat, stirring occasionally, for another 20 minutes. A rich sauce should form. Adjust the heat if necessary to keep the chicken from sticking to the bottom of the pan.
3. Add the raisins, chickpeas and honey, along with enough chicken broth or water to cover the chickpeas. Continue cooking for another 20 minutes, or until the sauce is quite thick and the chicken is tender.
4. Remove chicken from sauce and shred with two forks. Add back into sauce. Garnish with a sprinkling of freshly chopped cilantro and serve over rice.
Donna’s Tips :
If cooking this dish in advance note that the chickpeas and raisins will continue to absorb liquid. When reheating you may need to add a little water to thin the sauce and return it to its original consistency.