Yield
4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)
HOWARD L. PUCKETT

How to Make It

Step 1

Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.

Step 2

Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.

Step 3

Preheat oven to 375°.

Step 4

Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.

Step 5

Note: Store remaining cumin mixture in an airtight container for up to 6 months.

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