Ingredients

Instructions

Ingredients

• 4 chicken thighs
• 1 onion, sliced
• 2 tomatoes, peeled, seeded, and diced
• 1 teaspoon of four-spice blend
• 1 can of chickpeas
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of cinnamon
• 1 teaspoon of cumin
• 1 teaspoon of saffron
• 1/2 teaspoon of ginger
• 1 cup of boiling water with 2 chicken bouillon cubes
• 1 lemon preserved, peeled and roughly diced
• 3 tablespoons of honey
• 100 g of raisins
• pepper
• salt

Instructions

1. In a bowl, mix the spices and minced garlic. 2. In another bowl, mix the diced tomatoes, lemon, and honey. 3. Remove the skin from the chicken and brown it in a hot pot with a little olive oil. 4. When the chicken is well browned, remove it from the pot and replace with the onion (if necessary, add a little more olive oil). 5. As soon as the onions start to brown, add the chicken thighs, then the spice mixture, the tomato, lemon, and honey mixture, and pour in the broth until it well covers the thighs. 6. Then add the raisins and chickpeas, season with salt and pepper, and optionally add some Tabasco sauce. 7. As soon as it boils, lower the heat and let it simmer for about 45 minutes. It's even better served with fine couscous.