Moroccan Chicken with Almonds and Raisins is a classic dish that captures the essence of Moroccan cuisine: a perfect harmony of sweet and savory flavors. Tender chicken is simmered in a richly spiced sauce, complemented by the natural sweetness of raisins and the crunch of toasted almonds. This dish is an excellent choice for festive occasions or a flavorful family meal.
Ingredients
For the Chicken:
- 1 whole chicken (about 4 lbs), cut into 8 pieces (or use chicken thighs/drumsticks)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth or water
Spices:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- Salt, to taste
- A pinch of saffron threads (optional)
For the Sauce:
- 1/2 cup golden raisins (or regular raisins)
- 1/3 cup blanched almonds, toasted
- 2 tablespoons honey (optional, for added sweetness)
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
Instructions
1. Prepare the Chicken:
- Season the chicken pieces with salt, pepper, cinnamon, ginger, turmeric, cumin, and paprika. Rub the spices into the chicken, ensuring they’re evenly coated.
- Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat. Add the chicken pieces and brown them on both sides, about 5-7 minutes per side. Remove the chicken and set it aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onion and garlic. Sauté until the onion becomes soft and translucent, about 5 minutes.
- Stir in the saffron threads (if using) and toast lightly for extra aroma.
3. Simmer the Chicken:
- Return the browned chicken to the pot. Add the chicken broth (or water) and bring it to a gentle simmer.
- Cover the pot and cook on low heat for 30-40 minutes, turning the chicken occasionally to ensure even cooking.
4. Prepare the Sweet Sauce:
- In a small saucepan, soak the raisins in warm water for 10 minutes, then drain.
- Toast the almonds in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Set aside.
5. Combine and Finish:
- After the chicken has simmered, add the raisins and honey (if using) to the pot. Let the sauce cook uncovered for another 10-15 minutes, allowing it to thicken slightly.
- Just before serving, sprinkle the toasted almonds over the chicken and sauce. Garnish with fresh parsley or cilantro for a pop of color.
Serving Suggestions
- Serve with steamed couscous or saffron-infused rice to soak up the flavorful sauce.
- Pair with a side of Moroccan bread (khobz) for a traditional touch.
Tips and Variations
- Meat Options: Substitute chicken with lamb for a heartier version.
- Vegetarian Alternative: Replace chicken with chickpeas and vegetables like sweet potatoes or carrots.
- Nuts: Use pine nuts or pistachios instead of almonds for a different crunch.
- Make Ahead: This dish tastes even better the next day as the flavors deepen.
