Moroccan Chicken Thighs With Almonds And Raisins

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 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).
• 2 add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). use the spoon to break open the tomatoes and crush them.
• 3 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).
• 4 coarsely shred the chicken then stir in the lemon juice.
• 5 serve warm sprinkled with the almonds and cilantro.