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

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.

Ratings & Reviews

Fosterbeach's Review

May 05, 2014
It's not pretty, but it's tasty! Love the flavors in this recipe, especially paired with pearl couscous. However, the color is so bland, I wouldn't feel comfortable serving it at a special occasion. I'm not sure why it has you grinding together such high quantities of spices, since you only use 1 teaspoon (which seems to be just the right amount). You'll have plenty for other recipes!

DanaSam's Review

January 26, 2010
We substituted the spices for a jarred Moroccan spice and added those spices that were not listed on the label. We used both golden and regular raisins. And, we cooked this in a tagine. It turned out great...the spices were just right, not overbearing. We will make this again.