Moroccan chicken with chickpeas and raisins

My bucket list continuously keeps on getting updated,altered,contemplated and rejuvenated.And the recent update to the list is visiting the mesmerising ,awe- inspiring Morocco.Visiting Egypt was a dream of mine from as long as I can remember.Now that Egypt is tick marked Morocco is my dream destination ,a land of kasbahs ,medinas,arid desert landscapes and the very authentic sweet and spicy
Tagines and Couscous.

Moroccan cooking abounds in aromatic subtle spices and intriguing flavour combinations.Most of the dishes are convenient,comfort food as well as delicious and hearty.My blog would soon be flooded with an array of these dishes as I have been cooking these delicacies regularly and would love to blog about the magical flavours of Moroccan cuisine.

This chicken with chickpeas curry is a wonderful dish,though had doubts in adding raisins to it but that's what gave a different twist to the curry.The honey ,lemon zest,cinnamon and paprika impart a sweet as well as spicy flavour to the chicken .A divine combination with a bowl of steamed rice.I have used boneless breasts here but the authentic curry asks for chicken thighs.

You require

2 lbs Chicken,boneless breasts
01 onion,chopped
1 tbsp  minced Garlic
1/2 tbsp cumin powder,
1/2 tbsp turmeric
1 tsp paprika
1/2 tsp cinnamon powder
1 tbsp lemon zest,grated
1 tbsp flour
2 C chicken broth
2 tbsp honey
3/4 C chickpeas,soaked,boiled,drained
3 tbsp oil

Method

• Heat oil in a heavy bottomed saucepan on medium heat.
• Season the chicken with salt and pepper and brown well on both sides and keep aside in a plate.
• Add garlic and onion to the saucepan and sauté till onions are transparent.
• Add the cumin,turmeric,paprika and cinnamon ,stir and cook for a minute.
• Stir in the chicken broth,honey ,lemon zest and flour,incorporate till well blended.
• Add the browned chicken and cook covered for 10-15 minutes.
• Now stir in the raisins and chickpeas and simmer uncovered for 10 more minutes or till the chicken is cooked properly.
• Serve with hot steamed rice .