Ingredients for Moroccan Chicken Thighs With Chickpeas And Raisins
- 2 tablespoons olive oil
- Chicken Thighs
- Salt and pepper to taste
- Onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 1 tablespoon all-purpose flour
- Chicken Broth
- 2 tablespoons honey
- 1 (15-ounce) can chickpeas, drained and rinsed
- Dark Raisin
- Cooked rice, for serving
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How to Make Moroccan Chicken Thighs With Chickpeas And Raisins
- Heat 2 tablespoons of olive oil in a large heavy saucepan over medium heat.
- Season 1.5 lbs bone-in, skin-on chicken thighs generously with salt and pepper. Brown well on both sides for about 3-4 minutes per side.
- Transfer the browned chicken to a plate.
- Add 1 large chopped onion and 2 cloves minced garlic to the saucepan.
- Sauté for about 5 minutes, until softened. Then add 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1 teaspoon paprika, and 1/2 teaspoon ground cinnamon.
- Cook, stirring constantly with a wooden spoon, for about 1 minute until fragrant.
- Stir in 1 cup chicken broth, 2 tablespoons honey, zest of 1 lemon, and 1 tablespoon all-purpose flour.
- Whisk until smooth and well combined.
- Return the browned chicken to the saucepan.
- Bring to a simmer, then cover and cook for 15 minutes.
- Add 1/2 cup raisins and continue to cook, uncovered, until the chicken is cooked through (internal temperature reaches 165°F), about another 10-15 minutes.
- Season with additional salt and pepper to taste.
- Remove the chicken to a plate or serving platter.
- Add 1 (15-ounce) can chickpeas, drained and rinsed, to the sauce and simmer for 5 minutes.
- Pour the sauce over the chicken and serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
104g
Fat
106g
Carbs
19g
