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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (819g) Recipe makes 4 servings |
||
| Calories 1331 | ||
| Calories from Fat 741 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 82.3g | 126% | |
| Saturated Fat 22.0g | 109% | |
| Monounsaturated Fat 34.9g | ||
| Polyunsaturated Fat 20.1g | ||
| Trans Fat 1.0g | ||
| Cholesterol 382mg | 127% | |
| Sodium 1195mg | 49% | |
| Potassium 1484mg | 42% | |
| Total Carbohydrate 57.5g | 19% | |
| Dietary Fiber 6.3g | 25% | |
| Sugars 26.0g | ||
| Protein 88.6g | 177% | |
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Moroccan Chicken Thighs With Chickpeas and Raisins
By: KITTENCAL
Jan 31, 2006
If you love foods with flavor then you will love this recipe! the spice amounts are only a guideline you may adjust to taste, this will work well using any part of the chicken 
SERVES 4
Ingredients
- 3-5 tablespoons oil
- 4 lbs chicken thighs (skin on)
- salt and pepper
- 1 large onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 2 teaspoons grated lemon zest (can use more)
- 1 tablespoon flour
- 3 cups chicken broth
- 3 tablespoons honey (or to taste)
- 1 1/2 cups chickpeas, rinsed and drained
- 1/2 cup dark raisin (or to taste)
- cooked rice
Directions
1
In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.2
Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.3
Add in onions and garlic; saute for about 5 minutes, then add in cumin, turmeric, paprika and cinnamon; cook stirring with a wooden spoon for about 1 minute.4
Stir in broth, honey, lemon zest and flour; stir to combine.5
Then add in the browned chicken; simmer covered for about 15 minutes.6
After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).7
Season with salt and pepper.8
Remove the chicken to plate/s.9
Add in the chickpeas and simmer for 5 minutes.10
Pour the sauce over the chicken and serve with cooked rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Puddleduck74
On May 20, 2009
I made this tonight except used boneless skinless thighs. Very good and I would make again but would probably add more raisins. I also think it will be better tomorrow. I was expecting much more flavour from all the spices.
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.
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