As with most recipes from Mark Bittman, this one uses simple ingredients that when combined result in a full-flavor dish. Minimal hands-on time.
Prep: 15 minutes; Cook 45-55 minutes; Total time: 1 1/4 hours
Ingredients
- 2 T oil
- 2 T butter
- 1 large onion, peeled and thinly sliced
- 2 cloves garlic, minced
- Salt
- Pinch nutmeg
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground black pepper
- Pinch cayenne
- 1 ½ to 2 cups chopped tomatoes (canned are fine; drain excess liquid)
- 4 cups chickpeas (canned are fine; drain and rinse first)
- 1/2 cup water
- ½ cup raisins
- 8 chicken thighs
- Chopped cilantro or parsley for garnish
Preparation
- Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high.
- When butter melts, add onion, and cook, stirring occasionally, until softens, 5 minutes.
- Add garlic, some salt and the spices. Cook, stirring, for about 30 seconds.
- Add tomatoes, chickpeas, raisins, and water and bring to a boil.
- Taste, and add salt as necessary.
- Sprinkle chicken pieces with salt, and nestle them into sauce.
- Cover, and adjust heat so mixture simmers steadily.
- Cook until chicken is very tender, 45 minutes to an hour.
- Taste, and adjust seasoning.
- Garnish and serve.
Serves 4 people.
