Moroccan Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 - 6
Ingredients
- 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 ½ teaspoons salt
- 1 ½ teaspoons Ras El Hanout
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon saffron threads crumbled
- 1 cinnamon stick
- 3 tomatoes peeled and chopped (canned are fine)
- 3 Tablespoons chopped cilantro
- 3 Tablespoons chopped parsley
- 3 Tablespoons honey
- ½ cup golden raisins (or currants prunes, or dried apricots) or mixture of all
- 15 oz canned chickpeas drained and washed
Instructions
-
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.