Ingredients
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1
-
1/4
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1
-
-
1/2
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1/2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1
Directions
Moroccan Chicken and Raisins for 2, I make this in a 3 quart saucepan but if you a have small tagine or slow cooker use it You can use boneless thighs too , Nice and easy No browning of the chicken made it pretty fast Nice flavor used two large breast halves and I thin for two servings just one would have been plenty Served with Israeli couscous cooked in chicken broth , Very nice blend of flavors 4 stars if the recipe was clearer 1) One whole chicken breast (two halves), or one? Listing by weight would be nice since there are breast halves that weigh 4 ounces and others 8 2) Lid on or off when simmering? 3) Prep time is way off if cook time is an hour It takes longer than 5 minutes to just gather ingredients 4) Saut onion/garlic until onion is translucent or is browned? While I was comfortable guessing since exact measurements aren’t critical, this recipe could be tough for a newbie cook or one unfamiliar with this type of food I doubled the cumin, used one can of garbanzos (a little less than called for so we wouldn’t have 3/4 of an open can left), and next time will double the tomatoes used canned, fire roasted tomatoes since this time of year they’re more flavorful than fresh I may add more almonds and vanilla next time too A fun one-pot dish
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Steps
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1
Done
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1. in a 3 Quart Sauce Pan Saute Onion and Garlic in Oil. Add Ginger, Coriander, Cumin, Cinnamon, Nutmeg and Cayenne. Simmer For a Minute. Stir in Tomatoes, Almonds, Raisins, Chickpeas and Vanilla. Add Chicken. Put Your Burner as Low as It Will Go. Let Cook For 1 Hour or Until Chicken Is Done. |
