D'JAJ M'ZBIB
Poulet a la Juif; Stewed Chicken with Raisins.
One chicken, skinned and cut up into large pieces.
Two large onions.
Half a cup raisins, rinsed.
Half a TBS ground coriander.
Quarter Tsp. each: ground pepper, cinnamon powder, dry ginger.
Generous pinches mace, cayenne, turmeric, salt, and sugar.
Smaller pinches oregano, thyme, rosemary.
Two cups chicken stock.
The juice of one lemon.
Sherry.
Bay leaves.
Olive oil.
Chop the onions, fry golden them in a little olive oil, and remove to a plate.
Fry the chicken pieces till gilded, add the coriander, cayenne, and turmeric. Continue frying while stirring till material starts sticking to the bottom of the pan. Add onions and raisins, stir briefly, and deglaze with a splash sherry. Now add all else, and simmer for half an hour, stirring occasionally.
Originally from here: Completely Chicken
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