Name: Lucy Waverman's Spiced Chicken with Sweet and Sour Onions
Yield: 4
Ingredients: 8 chicken thighs -; 1 tbsp. olive oil -; 1 large Spanish onion -; 1 tbsp. ground cumin -; 1 tbsp. ground coriander -; 1 tbsp. ground ginger -; Pinch cayenne -; 1/2 c. raisins -; 1/4 c. cider vinegar -; 1 tbsp. honey -; 2 c. chicken stock -; 1 tbsp. chopped parsley -

Lucy Waverman's Spiced Chicken with Sweet and Sour Onions

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Ingredients for - Lucy Waverman's Spiced Chicken with Sweet and Sour Onions

1. 8 chicken thighs -

2. 1 tbsp. olive oil -

3. 1 large Spanish onion -

4. 1 tbsp. ground cumin -

5. 1 tbsp. ground coriander -

6. 1 tbsp. ground ginger -

7. Pinch cayenne -

8. 1/2 c. raisins -

9. 1/4 c. cider vinegar -

10. 1 tbsp. honey -

11. 2 c. chicken stock -

12. 1 tbsp. chopped parsley -

How to cook deliciously - Lucy Waverman's Spiced Chicken with Sweet and Sour Onions

1. Stage

Heat a large skillet or sauté pan on medium high heat. Add oil and when hot add the chicken. Fry for 2 minutes per side or until slightly golden. Reserve chicken.

2. Stage

Stir in onions. Toss onions until coated with oil. Reduce heat to medium, cover the pan and simmer gently for 10 minutes or until onions are soft.

3. Stage

Add the cumin, coriander, ginger, cayenne, raisins, cider vinegar and honey. Bring to a boil, and then cook until the liquid had evaporated and pan is slightly sticky.

4. Stage

Add chicken stock, stir together and bring to a boil. Return chicken to the onion mixture. Cover pot and on low heat simmer for 10 to 15 minutes or until chicken is cooked through. Sprinkle with parsley and serve with couscous.

5. Stage

If you use chicken thighs on the bone, cook this dish for 25 minutes or until juices run clear.

6. Stage

Buying whole spices and grinding them yourself is the gold standard as they taste fresher but buying fresh ground spices and storing them away from the light also acceptable. They last about 9 months.