- 10
Ingredients
- 2 lb boneless skinless chicken thighs, quartered (for vegetarian version- omit chicken, add 1 additional can of chickpeas, and 3 diced zucchinis or squash)
- 1 medium yellow onion, diced
- 3 cloves garlic, thinly sliced
- 28 oz diced tomatoes, with their juices
- 8 oz canned chickpeas, drained
- 1 quart chicken stock
- 3 tbsp cilantro, roughly chopped
- 1 cup golden raisins
- 1/2 lemon, juiced
- 1 tbsp cumin
- 2 tsp turmeric
- 2 tsp ground ginger
- 2 cinnamon sticks (or 1 tsp ground)
- 1/2 teaspoon ground nutmeg
Preparation
Step 1
Season the chicken thighs with salt and pepper. In a large pot, brown the chicken in batches over high heat. Remove chicken and set aside.
In the same pot, add the onions and sauté until translucent making sure to scrape up any remaining drippings from the chicken. Add the garlic, turmeric, ginger, cumin, nutmeg, and cinnamon sticks. Once the spices are fully incorporated and aromatic, return the chicken to the pot along with the tomatoes, chickpeas, and enough stock to submerge all contents of the stew (may be less than 1 quart). Cook uncovered for one hour. (TIP: You can make the stew up until this point and then refrigerate it overnight. Just reheat an hour or so before your guests arrive and continue with the remaining ingredients.) Place the raisins in a shallow bowl and cover with warm water. Let sit for 20 minutes until re-hydrated and plump. Add to the pot with 2 tbsp of the cilantro and the juice of half a lemon. Simmer for 10 more minutes.
Flavors become stronger after sitting, especially overnight- don’t over season.
.NOTE: to make the veggie version, substitute 3-4 diced zucchinis or squash for the chicken and double the chickpeas.