Moroccan chicken thighs

Ingredients for 2 servings:

• 2 large chicken thighs
• 50 g onion(s), very finely chopped
• 100 g raisins
• 1 tbsp honey
• 1 tbsp orange blossom water or rose water
• 1 pinch(s) of saffron
• ½ tsp, smothered cinnamon
• ½ star anise
• salt and pepper
• 2 tbsp rapeseed oil for frying
• 4 small pears
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

with raisins and pear

Wash the chicken thighs and pat dry. Brown the thighs well on both sides in a pan with the oil, remove and set aside. Brown the onion in the frying fat. Add the saffron, cinnamon, and star anise and lightly toast. Add the chicken thighs and fill the pan with enough water to just cover them. Season the water with salt and pepper and cook the thighs for 35-40 minutes. Then remove the star anise. Meanwhile, peel, halve, and core the pears. Boil the pears with a little water and the sugar until almost soft, then let cool slightly. Remove the cooked thighs, add the raisins, honey, and orange blossom water, and reduce the sauce over high heat until it reaches a creamy consistency. Season the sauce to taste, if desired. Arrange the chicken on the plate, cover with the raisin sauce, and add the warm pears. Serve the dish with babouts (Moroccan bread rolls).