Moroccan Chicken Thighs With Chickpeas and Raisins

From: AmeenaO

On May 30, 2008

This was delicious and really easy. I used bone in chicken pieces (skinless) but it still turned out good. Also, used water instead of chicken stock, but I didnt find the flavour lacking, so i'll stick with it for next time. The flavours of the spices went deliciously together. Great recipe!

From: Yinna

On Apr 6, 2008

Fan-yummy-tastic! Made it exactly as stated, except I only used four chicken legs because I like sauce (will use 6 next time). Very different from my normal menu, will definitely make this again. And again.

From: justcallmetoni

On Sep 22, 2006

Tired of chicken breasts, I recently purchased some skinless thighs. (Yes, skinless and it worked fine.) This was quite easy and absolutley delicious. As a big fan of North Africa cuisine, I was particularly impressed with the complexity of flavors in this recipe. Despite the relatively small number of spices combined here, it manages to havethe sweet-spicy-savory blend one finds in a tagine-like dish. Have to confess I forgot to add the flour in step 4, but recovered with a pinch or two of arrowroot at the end. Thanks Kitz!

From: tigerduck

On Jul 1, 2006

I loved the spice blend in this recipe. I've only cooked 1 1/2 pounds of chicken legs (3 chicken legs), but kept the amount of the other ingredients. BF and I love sauces. I used 2 smallish onions, which I halved and sliced. I prefer it that way in many Moroccan dishes. I would up the amount of onions next time. I threw in a few cherry tomatoes I had in the fridge and they fitted in well and added colour. BF gave this recipe 5 stars, I tended towards 4, but I usually go with the higher rating.