You can up the spice level to your liking, or reduce (or omit) the Cayenne pepper to make it milder.
Makes 4 servings.
- 8 Chicken thighs
- Salt & fresh ground pepper
- 2 T Olive oil
- 2 T Butter
- 1 Large onion, thinly sliced
- 4 Minced garlic cloves
- ½ tsp Grated nutmeg
- ½ tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground black pepper
- ½ tsp Cayenne
- 2 C Chopped tomatoes, with their liquid
- 4 C Chickpeas (drained and rinsed if using canned)
- ½ C Raisins
- ½ C Chopped dates
- ½ C Pine nuts (don’t toast them)
- 1 Vanilla bean (slit, strip, & add the seeds or 1 tsp vanilla extract)
- Chiffonade mint, cilantro, or parsley for garnish
- Season the Chicken with Salt & Pepper
- Heat oil over medium high heat. Brown the chicken, 4 to 5 minutes per side until nicely browned. Remove
- Add butter, onions, and a pinch of salt. Sweat the onions over reduced (medium low) heat until soft (5 to 10 minute)
- Add garlic and spices. Cook, stirring for 30 seconds.
- Add tomatoes, chickpeas, raisins, and vanilla and bring to boil. Add more water if dry, and salt to taste.
- Nestle the chicken back into the sauce.
- Cover and adjust the heat in 5 minutes so the mixture simmers steadily. Cook until chicken is very tender, 45 min – 1 hour.
- Taste and adjust seasoning.
- Serve over Couscous and garnish.
This is the recipe that Bill prepared on his 2007 Audition for Next Food Network Star. This is before we went to a Plant Based diet.