• 2 Tbsp canola oil
• 2 Tbsp butter
• 1 large onion - peeled and thinly sliced
• 2 garlic cloves - minced
• salt
• pinch nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• pinch cayenne
• 1 1/2 - 2 cup chopped tomatoes - liquid drained
• 4 cups chickpeas - drained and rinsed
• 1/2 cup raisins or chopped pitted dates
• 1/2 vanilla bean
• 8 chicken thighs
• Chopped cilantro or parsley leaves - garnish

1. Put oil and butter in very large skillet or casserole, which can be covered later, and heat. When butter melts, add onion and cook, stirring occasionally, until it softens, 5 - 10 min.
2. Add garlic, large pinch of salt and spices. Cook, stirring for about 30 sec. Add tomatoes, chickpeas, raisins and vanilla and bring to a boil. Taste and add salt as necessary. If mixture is very dry add small amount of water.
3. Sprinkle chicken pieces with salt and nestle into sauce. Cover, and bring to a steady simmer. Cook until chicken is very tender, 45 - 60 min. If mixture is very wet remove cover at 30 min. and finish cooking. Garnish and serve with couscous.

Serves: 4      Total cook time: 1hr+20min
Source: NYT recipe app