Moroccan Chicken with Raisins, Almonds and Honey


What you’ll need…

  • 1 1/2 Tbsp olive oil, divided

  • 2 kg chicken thighs, bone-in and skin on (or chicken Marylands)

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 1 large brown onion, finely chopped

  • 4 cloves garlic, crushed

  • 2 tsp ras el hanout spice blend (alternatively use baharat, or garam masala)

  • 1 cinnamon stick

  • 1/2 tsp ground ginger

  • 2 cups chicken or vegetable stock, salt reduced

  • 180 g Sunbeam Raisins

  • 1/4 cup honey

  • 2 Tbsp lemon juice

    To garnish

  • 60 g Sunbeam Slivered Almonds, toasted

  • 1/2 cup loosely packed parsley leaves, chopped


  1. Pat chicken dry with paper towel, and sprinkle both sides of meat with salt and pepper. Drizzle the olive oil into a large heavy-based pot over medium-high heat.

  2. When oil is shimmering, add half the chicken pieces and cook 5 – 7 mins per side, until golden brown. Transfer to a plate and repeat with remaining chicken pieces.

  3. Reduce heat to medium, and add onion, garlic, ras el hanout, cinnamon stick, and ginger to the hot oil. Stir well, then cook for 5 mins, until onions have started to soften.

  4. Return chicken and any resting juices to the pot. Add stock, bring to a boil, then cover and reduce heat to low. Simmer for 1.5 hrs, until the chicken is tender.

  5. Remove cinnamon stick and add raisins and honey to the pot. Gently stir to combine and increase heat to medium. Simmer uncovered, for a further 30 – 45 min, until the sauce has reduced and the raisins are plump. Stir through lemon juice.

  6. Garnish with almonds and parsley. Serve with crusty bread, rice, or couscous.