Ingredients:

  • 1 ½ lbs (680 g) boneless, skinless chicken thighs
  • 1 teaspoon ground saffron (0.5 g)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon ground coriander (2 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (1 g)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 cinnamon stick
  • 1 cup (150 g) chicken broth
  • ½ cup (75 g) raisins
  • 1 tablespoon honey (21 g)
  • Juice of 1 lemon (30 mL)

Instructions:

  1. In a bowl, combine saffron, olive oil, cumin, coriander, salt, and pepper. Add chicken and toss to coat. Allow to marinate for at least 10 minutes.
  2. Heat a large skillet over medium heat and add a little olive oil. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and ginger, cooking for an additional 1 minute.
  3. Increase heat to medium-high. Add marinated chicken to the skillet. Sear chicken on both sides until golden brown (about 5 minutes per side).
  4. Pour in chicken broth and add the cinnamon stick, raisins, honey, and lemon juice. Bring to a simmer, cover, and reduce heat to low. Cook for 20 minutes or until chicken is cooked through (165°F or 75°C).
  5. Remove the cinnamon stick and adjust seasoning as desired. Serve warm.