Moroccan Chicken Thighs with Chickpeas and Raisins

Rating: 4/5
Serving: 4
Preparation: 1 hr

Ingredients:

• 3-5 tbsp oil
• 4 lb chicken thighs (skin on)
• salt and pepper
• 1 large onion (chopped)
• 2 tbsp fresh minced garlic 
• 1 tbsp cumin
• 1 tbsp turmeric
• 1 tsp paprika
• 1/2 tsp cinnamon
• 2 tsp grated lemon zest 
• 1 tbsp flour
• 3 cups chicken broth
• 3 tbsp honey 
• 1 1/2 cups chickpeas, rinsed and drained
• 1/2-1 cup dark raisin
• Cooked basmati rice

Directions: 

1. In a large sauce pan, heat oil over medium-high heat. 
2. Season chicken with salt and pepper. Then brown on both sides. Transfer to a plate. Cut into 1-2 inch pieces after chicken is well rested. 
3. Add in onions and garlic and saute for about 5 minutes. 
4. Add in cumin, turmeric, paprika, and cinnamon; stir for about 1 minute. 
5. Stir in broth, honey, lemon zest, and flour. 
6. Add the browned chicken, chick peas, and raisins. Let simmer and covered for about 15-20 minutes. 
7. Serve with basmati rice. 

My review:

This was a very tasty dish. The honey and raisins added a sweeter flavor to the dish. This was fairly simple to prepare and heats up very well for leftovers!

Happy cooking and eating!

Adapted from:
http://www.geniuskitchen.com/recipe/moroccan-chicken-thighs-with-chickpeas-and-raisins-154133