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Published on Mar 24, 2013
Direct from the Arabian Knights, Moroccan Chicken Thighs with Chickpeas.
Songs used:
Arabian Dances- Brian Balmages
Follow him on Twitter:
https://twitter.com/TheChrisCuisine
Recipe for Spice Rub:
1 tbsp Ground Cumin
1 tsp Ground Cardamom
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Cayenne
Recipe for Moroccan Chicken Thighs:
8 Chicken Thighs, about 2 pounds
2 medium Zucchini (about 1/2 pound), trimmed and cut into small chunks (optional)
1 cup drained Chickpeas (cooked or canned)
1 cup peeled, seeded and drained Tomatoes (canned)
1/2 cup Chicken Stock
1 tbsp fresh Lemon Juice
2 tbsp Extra Virgin Olive Oil
Chopped Cilantro for garnish
For Basmati Rice:
1 cup Basmati Rice
1 and 3/4 cups Water
Songs used:
Arabian Dances- Brian Balmages
Follow him on Twitter:
https://twitter.com/TheChrisCuisine
Recipe for Spice Rub:
1 tbsp Ground Cumin
1 tsp Ground Cardamom
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Cayenne
Recipe for Moroccan Chicken Thighs:
8 Chicken Thighs, about 2 pounds
2 medium Zucchini (about 1/2 pound), trimmed and cut into small chunks (optional)
1 cup drained Chickpeas (cooked or canned)
1 cup peeled, seeded and drained Tomatoes (canned)
1/2 cup Chicken Stock
1 tbsp fresh Lemon Juice
2 tbsp Extra Virgin Olive Oil
Chopped Cilantro for garnish
For Basmati Rice:
1 cup Basmati Rice
1 and 3/4 cups Water
http://www.food.com/recipe/moroccan-chicken-thighs-with-chickpeas-and-raisins-154133
Moroccan Chicken Thighs With Chickpeas and Raisins
Total Time:
Prep Time:Cook Time:
1 hrs
30 mins
30 mins
Kittencalskitchen's Note:
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 ...
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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:
- 1In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
- 2Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
- 3Add 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.
- 4Stir in broth, honey, lemon zest and flour; stir to combine.
- 5Then add in the browned chicken; simmer covered for about 15 minutes.
- 6After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
- 7Season with salt and pepper.
- 8Remove the chicken to plate/s.
- 9Add in the chickpeas and simmer for 5 minutes.
- 10Pour the sauce over the chicken and serve with cooked rice
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