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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

Recipe #154133 | 1 hour | 30 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Married-to-a-Desi

On Oct 13, 2009

Very good.

0 people found this review helpful

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From: Catherine Robson

On Sep 11, 2009

This was so good - thank you Kittencal. I made this for the family at short notice & it came together beautifully. Sweet & exotic just fab! Cheers Catherine

0 people found this review helpful

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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!

3 people found this review helpful

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From: Chef #258857

On Aug 6, 2007

Fixed this recipe so my wife could have a night off from cooking. She came into the kitchen 3 times while it was being prepared because it smelled so good. It takes some preparation and it takes a while to cook but the results are definitely worth it. We served the dish over jasmine rice and it was wonderful. The dish is amazingly filling and leaves you feeling very satisfied at the end of the meal. You probably wouldn't want to fix this dish too often because the dish is so rich and flavorful but is is a great, tasty and relatively cheap dish to prepare. Be careful, however, this dish is a tablecloth stainer so don't get it on your clothes, tablecloth or best napkins.

2 people found this review helpful

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