Moroccan Chicken
6 skinless boneless chicken thighs (I would easily use skin-on thighs, also, or chicken breasts)
1 large red pepper, seeded and chopped into 1-inch squares
1/4 cup golden raisins
2 Tbsp. tomato paste
2 Tbsp. water one
yellow or red onion, diced
about 15oz canned tomatoes, drained and diced
1/2 tsp ground ginger
1/2 tsp ground coriander
1 tsp ground cumin
couple dashes cayenne pepper
few dashes smoked paprika (optional)
few dashes cinnamon (optional)
4 cloves garlic, minced (optional)
can of drained/rinsed garbanzo beans, if desired
Cook on low for 6-7 hours. About a half hour before serving, stir in about a quarter-cup of creamy peanut butter or any other nut butter, and/or some plain yogurt. (I don't measure, I just scoop.) Serve over hot rice with freshly snipped cilantro. This freezes well both before and after cooking.
