Ingredients:

  • 1 ½ pounds (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons (30mL) olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon (8g) ground cumin
  • 1 teaspoon (3g) ground coriander
  • ½ teaspoon (2g) ground cinnamon
  • Salt and pepper, to taste
  • ½ cup (80g) sultanas (golden raisins)
  • 1 cup (240mL) chicken broth or stock
  • 1 tablespoon (15mL) honey or maple syrup (optional, for extra sweetness)
  • 2 tablespoons (30g) chopped fresh parsley for garnish

Instructions:

  1. Cut chicken thighs into bite-sized pieces; season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chopped onion and sauté until translucent (about 5 minutes).
  4. Stir in minced garlic and cook for an additional minute until fragrant.
  5. Mix in ground cumin, coriander, and cinnamon; cook for 1 minute to release flavors.
  6. Increase heat to medium-high; add the chicken pieces to the skillet.
  7. Sauté until browned on all sides (about 8-10 minutes).
  8. Add sultanas to the skillet, followed by chicken broth (and honey if using).
  9. Bring to a gentle simmer; cover and cook for 15 minutes, until chicken is cooked through and tender.
  10. Check for doneness (internal temperature should reach 165°F / 74°C).
  11. Garnish with chopped parsley before serving. Enjoy!