Moroccan Chicken Thighs With Almonds And Raisins - cooking recipe

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, chopped
2 tablespoons fresh ginger, minced
2 teaspoons ground turmeric or 2 teaspoons mild curry powder
1 cinnamon sticks or 1/2 teaspoon ground cinnamon
1 (28 ounce) can whole canned tomatoes
12 boneless skinless chicken thighs
1 large sweet potato, peeled cut into 1-inch pieces
1/4 cup golden raisins or 1/4 cup currants
4 cups water
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
toasted sliced almonds (garnish)
fresh cilantro, chopped (garnish)

Preparation

Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
Coarsely shred the chicken then stir in the lemon juice.
Serve warm sprinkled with the almonds and cilantro.