3-4 tablespoons olive oil
4 chicken thighs, skin on
salt to taste
1 medium onion
1 teaspoon garlic powder
one curcumin tablet (available here)
1 teaspoon cinnamon extract
3 cups chicken broth
10 drops of liquid stevia
¼ cup raisins
Two servings of cooked white rice
Optional: roasted red pepper and dried mint for garnish
In a large heavy saucepan, heat the oil over medium heat.
Season the chicken with salt and pepper the brown well on both sides for at least 5-8 minute per side; transfer to a plate.
Add in onions; sauté for about 5 minutes. Open the curcumin capsule and add the contents to the dish. Then add garlic powder and cinnamon extract; cook stirring with a wooden spoon for about 1 minute.
Stir in broth and liquid stevia; stir to combine.
Then add in the browned chicken; simmer covered for about 15 minutes.
After 15 minutes of cooking add in the raisins and continue to cook (uncovered) until the chicken is completely cooked through (about 15-20 minutes).
Season with salt and pepper to taste. Move the chicken to serving plates.
Add in the chickpeas and simmer for 5 minutes.
Pour the sauce over the chicken and serve with cooked rice.
I have always adored Middle Eastern meals. However, I’ve noticed that they incorporate lots of spices I can’t tolerate as well anymore, such as cinnamon, cumin, and turmeric. If you are not watching your oxalates, I would use a teaspoon of cinnamon and a teaspoon of cumin.
I have made some simple adaptations to this dish. You can buy curcumin supplements, which are very easy to remove from the gelatin capsule and sprinkle on your dish. They are much lower in oxalate than cumin. It gives the dish a good bit of color, and can be used to make yellow rice, too, if you’d like. Curcumin is also an anti-inflammatory and antioxidant.
I cut back on the amount of raisins in the original recipe and substituted liquid stevia for honey, so it’s a bit less sugary. And it’s pretty good, too!