2large onionsone chopped fine, one sliced quite thick
6clovesof garlicpressed (2 Tablespoons)
1 1/2teaspoonsRas El Hanout
3tomatoespeeled and chopped (canned are fine)
1/2cupgolden raisins (or currantsprunes, or dried apricots) or mixture of all
15ozcanned chickpeasdrained and washed
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.
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.
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.
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.