Moroccan Chicken

Summary

Ingredients

• 150 g raisins
• 1 large chicken, ready to cook
• salt and pepper
• 2 onions)
• 100 g almond (s)
• olive oil
• 4 tablespoon chicken broth
• 1 teaspoon cinnamon
• possibly ginger powder
• saffron
• 1 tablespoon honey, more liquid

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Instructions

1. Soak the raisins in warm water for 10 minutes. Wash the chicken, cut into pieces, and season with salt and pepper. Peel and chop the 2 onions. Roast the almonds in a pan over medium heat for 5 minutes until golden brown, then let cool and chop.
2. Heat olive oil in a large pot over medium-high heat. Add the onions and chicken pieces and fry until the chicken is browned on all sides, about 8-10 minutes.
3. Add 4-5 tablespoons of chicken broth and cook uncovered for 30 minutes. Drain the raisins and add them to the pot along with 1 teaspoon of cinnamon and pepper to taste. Cover the pot, reduce the heat to low, and simmer for 45 minutes, adding more broth if needed to keep the chicken moist.
4. Stir in the chopped almonds, 1 tablespoon of honey, a pinch of ginger powder, and a pinch of saffron. Simmer uncovered for 2 minutes.
5. Serve with couscous.