Mediterranean Chicken & Chickpeas

• 1 large onion, chopped
• 2 tablespoons fresh garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 2 teaspoons lemon zest
• 1 tablespoon flour
• 3 cups chicken broth
• 3 tablespoons honey
• 1 1/2 cups canned chick-peas, drained
• 1/2 cup dark raisin
• 8 skinless chicken thighs

1. Season chicken with salt and pepper and brown on both sides in 3-5 tablespoons oil. Remove to plate.
2. Add onion and garlic; saute 5 minutes.
3. Add cumin through cinnamon and stir well with a wooden spoon.
4. Add flour and stir well to mix.
5. Add broth, honey and lemon zest. Stir to combine and add chicken back to pan; simmer 15 minutes.
6. Add raisins and cook 15 minutes longer.
7. Remove chicken and plate.
8. Add chickpeas and cook 5 minutes to heat through.
9. Spoon sauce over chicken. If sauce is not thick enough, add a little cornstarch/water slurry to thicken up the sauce. If you prefer, place chicken over cooked rice and add sauce on top.

onion, fresh garlic, ground cumin, turmeric, paprika, cinnamon, lemon zest, flour, chicken broth, honey, chickpeas, dark raisin, chicken

Taken from www.food.com/recipe/mediterranean-chicken-chickpeas-477032 (may not work)