Moroccan Chicken

Give yourself a good two hours to prepare this meal. Serves 8-10.


Ingredients:
2 lbs boneless chicken, cubed
2 T vegetable oil, canola oil, olive oil, or sunflower oil
2 large Vidalia (or yellow) onions
1 T sugar
1 t nutmeg
1 t cumin
1 t coriander
1 t ground ginger
1 t cinnamon
1/2 t sea salt
1/4 t red pepper
1/3 cup raisins
1 carrot, thinly sliced
1 stalk celery, thinly sliced
2 Roma tomatoes (or 1 regular tomato), diced
1 leek, thinly sliced
1 can chickpeas
4 c. chicken broth
Hot, cooked jasmine rice

Directions:
1. Lightly cook chicken in oil, remove from pan, and set aside. Add onions and cook on medium heat for 10 minutes.

2. Add sugar and all seasonings and cook for another 15 minutes on medium heat until onions are caramelized. Return chicken to pan, add raisins, carrot, celery, tomatoes, leek, chickpeas and chicken broth.

3. Transfer to a tagine pot (pictured above) and cook in your oven at 375 degrees for 1 hour. OR, if yo do not have a tagine, simply bring to a boil, then reduce heat to a simmer and cook for 45 minutes to 1 hour until chickpeas are tender.

4. Serve over hot, cooked jasmine rice.