Moroccan Chicken Thighs With Almonds And Raisins

• 2 tablespoons vegetable oil
• 4 garlic cloves, chopped
• 2 tablespoons fresh ginger, minced
• 2 teaspoons ground turmeric or 2 teaspoons mild curry powder
• 1 cinnamon sticks or 1/2 teaspoon ground cinnamon
• 1 (28 ounce) can whole canned tomatoes
• 12 boneless skinless chicken thighs
• 1 large sweet potato, peeled cut into 1-inch pieces
• 1/4 cup golden raisins or 1/4 cup currants
• 4 cups water
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• toasted sliced almonds (garnish)
• fresh cilantro, chopped (garnish)

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
2. Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
3. Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
4. Coarsely shred the chicken then stir in the lemon juice.
5. Serve warm sprinkled with the almonds and cilantro.

vegetable oil, garlic, fresh ginger, ground turmeric, cinnamon, tomatoes, chicken thighs, sweet potato, golden raisins, water, kosher salt, black pepper, lemon juice, almonds, fresh cilantro

Taken from www.food.com/recipe/moroccan-chicken-thighs-with-almonds-and-raisins-513619 (may not work)