This has such a rich, complex mesh of flavours – fragrant, warm, spicy – but all of them delicious. This is definitely on my All Time Top Ten favourite dishes.
If you want to Paleo it, then exclude the chickpeas; if you want to LowCarb it, then exclude the raisins and if you’re feeling particularly determined, the chickpeas too; if you want to LowCal it, then go easy on the oil and de-skin the chicken thighs.
This does great on my Starch days.
In a wide frying pan, using a tablespoon or three of oil (I prefer rapeseed) and a moderate heat, brown 12 chicken thighs (I prefer to keep them on the bone, but de-skin them first); this should take between 5 and 10 minutes. Depending on the width of your frying pan, and if you prefer, brown them in batches – just ensure you’ve returned all the chicken to the pan for the next stage.
Add to the pan 1 onion, sliced and 2 garlic cloves, crushed. On a low heat, stir together for 5 minutes. Now add 1 tbsp rose harissa (if you can’t get that, then harissa will do); a good pinch of saffron (if you’re feeling flush); 1 tsp salt; 1 cinammon stick (or 1/2 tsp cinammon if you don’t have any to hand) and a good few grinds of black pepper. Add to this 600ml chicken stock, bring to the boil then reduce heat, cover and simmer gently for 30 minutes.
Add 75g raisins and 2 x 410g cans chickpeas, drained and rinsed. Bring to the boil, reduce heat and simmer uncovered for 10 minutes. Remove cinammon stick.
Serve alone or with couscous or flatbread.