This dish requires very few ingredients, yet the result is just mouthwatering. The inspiration comes from the Moroccan tagline dishes, which combine lamb or chicken with onions and dried fruits. Unlike the Moroccan dishes, here I did not add as many spices to the dish, in order not to mask the wonderful flavor and aroma of the caramelized onions and raisins.
Caramelizing is the key here – so make sure not to be tempted to add any water to the pot. Don’t worry, the chicken and onions will produce just enough liquids to cook the chicken through, while at the same time will allow the onions and raisins to caramelize beautifully.
Prep time: 20 minutes
Cooking time: 45-50 minutes
2 Tbs Safflower or light Olive oil
1 whole chicken, cut into sections
3 large onions
½ cup seedless golden raisins
1 Tbs salt
¼ tsp freshly ground black pepper
¼ tsp cumin powder
1/8 tsp cayenne
1 tsp cider vinegar
1. In a wide pot, heat the oil on medium heat. Pat dry the chicken sections and fry them until they are golden on both sides – about 5 minutes.
2. Meanwhile, remove the onions’ cores and peel them. Cut each in half, lengthwise, and then into thick sections, lengthwise.
3. Once the chicken is golden, transfer it to a plate. Add the rest of the ingredients to the pot and mix gently. Return the chicken to the pot and place it on top of the onions.
4. Cover the pot and cook on medium-high heat for 10 minutes. Lower the heat to medium-low and cook for 25 minutes. Tilt the pot gently from time to time, to prevent sticking.
5. Uncover the pot and cook on medium-high heat, until almost all the liquids have evaporated, the onions are golden brown and the chicken is cooked through – about 10-15 minutes. Serve as is, with a fresh baguette, or on couscous, white rice or potato puree.