Braised Chicken Thighs With Almonds and Raisins

chicken-thighs-almonds-raisins
Photo by Roland Bello
Braised Chicken Thighs With Almonds and Raisins 3.4 48 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 384 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 124 mg
    • Sodium 788 mg
    • Protein 36 g
    • Carbohydrate 15 g
    • Sugar 9 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 34 mg

Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant, 2 to 3 minutes.

Add the tomatoes and cook, stirring occasionally and breaking up the tomatoes with a spoon, until thickened, 5 to 7 minutes. Add the chicken, sweet potato, golden raisins, 4 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender, 25 to 35 minutes; coarsely shred the chicken. Stir in the lemon juice.

Serve warm sprinkled with the almonds and cilantro.

Ingredients

  1. Check 2 tablespoons vegetable oil
  2. Check 4 cloves garlic, chopped
  3. Check 2 tablespoons finely chopped fresh ginger
  4. Check 2 teaspoons ground turmeric
  5. Check 1 cinnamon stick or 1/2 teaspoon ground cinnamon
  6. Check 1 28-ounce can whole peeled tomatoes
  7. Check 12 boneless, skinless chicken thighs (about 2 1/2 pounds total)
  8. Check 1 large sweet potato, peeled and cut into 1-inch pieces
  9. Check 1/4 cup golden raisins or currants
  10. Check kosher salt and black pepper
  11. Check 1 tablespoon lemon juice
  12. Check toasted sliced almonds and fresh cilantro, for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant, 2 to 3 minutes.
  2. Add the tomatoes and cook, stirring occasionally and breaking up the tomatoes with a spoon, until thickened, 5 to 7 minutes. Add the chicken, sweet potato, golden raisins, 4 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender, 25 to 35 minutes; coarsely shred the chicken. Stir in the lemon juice.
  3. Serve warm sprinkled with the almonds and cilantro.