Rich with the flavors of the Mediterranean, this dish quickly became a family favorite passed from mom to daughter. An easy meal with pantry staples yet redolent of the slow-cooked tagines of the Moroccan countryside.
A deliciously warm dish I love to serve in a clay tagine, but truly, it’s just as tasty served straight from the skillet.
1 tablespoon good quality olive oil
6 large chicken thighs, skinless, bone-in
1 red onion, sliced
1 large green pepper, sliced
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon salt
freshly ground black pepper
1 8-ounce can tomato sauce
1/3 cup golden raisins
1/3 cup slivered almonds
1 can chickpeas or garbanzo beans
Garnish: Fresh cilantro, chopped
In a small bowl, combine spice mixture and set aside: curry, cornstarch, sugar, cinnamon, ginger, turmeric, salt and freshly ground black pepper. Set aside.
In a large skillet, saute bone-in, skinless chicken thighs in olive oil until browned. Remove the thighs to a platter and pour off all but a teaspoon or so of the fat.
Saute sliced onion, green pepper and garlic in the skillet until soft – about 5 minutes. Add spices and continue to cook for one minute.
Add tomato sauce and bring to a boil.
Place chicken back into the skillet. Cover and cook on medium heat for about 15 minutes.
Stir in raisins and chickpeas or garbanzo beans. Continue cooking for another 10 minutes.
Stir in almonds.
Garnish with cilantro and serve over rice or preferably couscous.