Moroccan Spiced Chicken and Chickpea Stew

• 96
  1 1/2 lb boneless chicken thighs, cut into bite-sized chunks

  Pasture Raised Chicken Thighs, Boneless96$19.45Buy from Grass Roots Farmers' Cooperative
• 1 tsp salt
• 1/2 tsp black pepper, freshly cracked
• 95
  2 tbsp extra virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 88
  1 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 84
  1/2 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 86
  1 1/2 cups diced tomatoes, with juices

  Organic Italian Diced Tomatoes86$4.99Buy from Jovial Foods, Inc
• 88
  1 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 83
  1 1/2 cups chickpeas, rinsed and drained

  Organic Chickpeas83$4.29Buy from Jovial Foods, Inc
• 91
  1/4 cup flame raisins

  Raisins, Flame, Organic 1 lb91$3.20Buy from Eden Market

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1. 1

   Pat the boneless chicken thighs dry with a paper towel and season all over with half of the salt and all of the black pepper.

2. 2

   Heat the extra virgin olive oil in a wide, heavy-bottomed Dutch oven or deep skillet over medium-high heat for 2 minutes until shimmering.

3. 3

   Add the seasoned chicken pieces in a single layer and sear without moving for 3 minutes, then turn and cook another 3 minutes until lightly browned.

4. 4

   Reduce the heat to medium, stir in the minced garlic, ground cumin, ground cinnamon, and ground ginger, and cook for 1 minute until fragrant.

5. 5

   Pour in the diced tomatoes with their juices and the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the pan bottom.

6. 6

   Stir in the chickpeas, flame raisins, and the remaining salt; bring the liquid to a rolling boil over medium-high heat, taking about 2 minutes.

7. 7

   Cover the pot tightly, lower the heat to medium-low, and simmer gently for 15 minutes until the chicken is thoroughly cooked and tender.

8. 8

   Uncover the pot, let simmer uncovered for 3 to 4 minutes to slightly reduce and thicken the spiced tomato sauce before ladling into shallow bowls.