30 Reviews of Moroccan Chicken Thighs With Chickpeas and Raisins

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: 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.

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.

From: Amberngriffinco

On Nov 14, 2006

Kittencal: In a word; AWESOME!! I bought two chicken quarters and they equalled over 3 lbs. I did add more spice, b/c, I actually wanted it spicier! Odd for me! The smell is divine and it is taking longer to cook. I did thicken the sauce up a bit for pita dipping but, WOW WOW WOW! amberngriffinco

From: Cilantro in Canada

On Oct 15, 2006

I really enjoyed this recipe. I made this as written except I reduced the cumin to 1/2 tsp. This is easy to make. I did let the chicken cook a little longer and found that it was very tender. The leftovers were also wonderful. Thanks for the recipe.

From: J & J Balyta

On Jan 14, 2007

Absolutely amazing! This is the best recipe I've made in a long time, and one that I will make again and again. Thanks Kittencal!

From: annroberts54

On Feb 6, 2006

We enjoyed this very much. Great comfort food with just the right amount of heat

From: Momma Zakaria

On Nov 6, 2006

This was perfect! It tasted wonderful!@

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: hellomisskitty83

On Feb 6, 2007

How do you do it? Another AWESOME recipe. You just want to keep diving in for more! WOW.