Categories: Good hearty dinners

Ingredients

• 2 tbsp corn or canola oil
• 2 tbsp butter
• 1 large onion, peeled and thinly sliced
• 2 cloves garlic, minced
• salt
• pinch nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground black pepper
• pinch cayenne
• 1 1/2-2 cups canned diced tomatoes, excess liquid drained and reserved
• 4 cups canned chickpeas, drained and rinsed
• 1/2 cup raisins
• 1/2 vanilla bean
• 8 chicken thighs or 4 leg-thigh pieces, cut in two
• chopped fresh flat parsley or cilantro
• 1 box plain couscous

Directions

1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes.

2. Add garlice, a large pinch of salt and spices. Cook, stirring for about 30 seconds.

3. Add tomatoes, chickpeas, raisins, and vanilla and bring to a boil. Add about 1/2 cup water or reserved tomato liquid if mixture is very dry.

4. Sprinkle chicken pieces with salt and nestle them in the sauce. Cover, and 5 mintues later, adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour.

5. While chicken is cooking, boil water and make 1 box of plain couscous.

6. Wait at least until the next day to serve, reheating and garnishing with the parsley or cilantro. Serve over couscous. Can be refrigerated for at least 2 days.

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