Recipe By: Mark Bittman NYT (adapted by Nancy)
Serving Size: 4
Ready in: 60 minutes
2 tablespoons corn or canola oil
2 tablespoons butter or margarine
1 large onion, peeled and thinly sliced
2 cloves garlic, minced Salt
Pinch nutmeg
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground black pepper
Pinch cayenne
1 28oz canned tomatoes
1 19oz can chickpeas (canned are fine; drain and rinse first)
3/4 cup chopped pitted dates
½ vanilla bean
8 chicken thighs, or 4 leg-thigh pieces, cut in two Chopped cilantro or parsley leaves
1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter or margarine melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes.
2. Add garlic, 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. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
4. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
