Ingredients
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3 -5 tablespoons oil
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4 lbs chicken thighs (skin on)
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salt and pepper
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1 large onion, chopped
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2 tablespoons fresh minced garlic (or to taste)
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1 tablespoon cumin
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1 tablespoon turmeric
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1 teaspoon paprika
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1/2 teaspoon cinnamon
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2 teaspoons grated lemon zest (can use more)
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1 tablespoon flour
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3 cups chicken broth
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3 tablespoons honey (or to taste)
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1 1/2 cups chickpeas, rinsed and drained
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1/2 cup dark raisin (or to taste)
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cooked rice
Instructions
- In a large heavy saucepan (I use my electric frypan for this) heat oil over medium heat.
- Season the chicken with salt and pepper the brown well on both sides; transfer to a plate.
- Add 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.
- Stir in broth, honey, lemon zest and flour; stir to combine.
- Then add in the browned chicken; simmer covered for about 15 minutes.
- After 15 minutes of cooking add in the raisins and continue to cook (UNCOVERED) until the chicken is completely cooked through (about 15-20 minutes).
- Season with salt and pepper.
- Remove the chicken to plate/s.
- Add in the chickpeas and simmer for 5 minutes.
- Pour the sauce over the chicken and serve with cooked rice.