Moroccan Chicken Thighs With Chickpeas And Raisins - cooking recipe

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

Preparation

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.