Usually I keep all of my recipes in my head and call them jessipes. I am attempting to write things down for others to enjoy.

Moroccan chicken with sweet spices, raisins, almonds and honey

Makes 6 to 8 servings.

2 boxes couscous, cooked
1 teaspoon ground cinnamon
1/4 cup honey, preferably a honey you love
1-1/4 cups whole blanched almonds
1- cup raisins
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 (3-inch) cinnamon sticks
2 garlic cloves, minced
1 large onion, coarsely chopped (1 cup)
3 pounds boneless skin-on chicken thighs, cut into 1-1/2 inch pieces
3 cups water
1/4 teaspoon crumbled saffron threads
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons Moroccan spice blend

Instructions
1. Whisk together Moroccan spice blend, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Add chicken, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until chicken is just tender, about 30 minutes.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, about 15 minutes more. Uncover pot and cook, stirring occasionally, until stew thickens slightly, about 15 minutes more. Serve over mounds of hot cooked couscous.


Moroccan Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves