Moroccan Chicken Tagine with Chickpeas and Raisins | Rowena G's Recipes

Ingredients

• 1 large fee range chicken (around 1.5kg), skin removed and cut into 10-12 pieces (2 drumsticks, 2 thighs, 2 chicken wings, 4- 6 portions of Breast)
• 1 onion, chopped
• 1 onion, sliced
• 3 cloves of garlic, crushed
• 2 tablespoons olive oil
• 2 tablespoons butter (soft)
• 1 1/2 teaspoons salt, or to taste
• 1 1/2 teaspoons of your favourite hot sauce​
• 1 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon saffron threads, crumbled
• 1 cinnamon stick
• 3 tomatoes, peeled and chopped
• 2 tablespoons chopped parsley
• 1 tablespoon chopped corriander
• 2 to 3 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/3 cup (50 g) golden raisins
• 15 oz. (425 g) canned (or in the jar) chickpeas, drained but save the water from this to add to the dish.
• In a large plastic bag, or bowl, mix the chicken portions, onions, garlic, oil, butter, and spices. Leave to marinate in the fridge for 12 – 18 hours.
• In a heavy-bottomed pot put in all the marinated ingredients, bring slowly to a gentle boil cover and cook over medium heat, occasionally stirring, for 15 to 20 minutes.
• Put the water from the chickpeas into the plastic bag or bowl and swill round to get the rest of the marinade into the water. Put on one side.
• Add the raisins, drained chickpeas, honey and ground cinnamon, to the pot, put the water from draining the along with enough of the chickpea water/marinade to cover the mixture in the pan.
• Continue cooking for another 10 to 15 minutes, or until the chicken is very tender.
• Take out the chicken, chickpeas etc from the sauce with a slotted spoon and then boil the sauce until rich and thick (keep stirring and do not let it burn !!)
• Lower the heat under the sauce and add back the chicken and chickpeas to warm through before serving.
• Lunch
• Main Dishes