Ingredients
-
1
-
1/4
-
1
-
-
1/2
-
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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
