- golden raisins - 1 cup
- oil - 3 tablespoons
- chicken breast - 6 to 8 skinless, boneless halves
- chicken thighs - 6 to 8 skinless
- Salt and pepper -
- onion - 1 large, thinly sliced
- lemons - 2 , thinly sliced into rounds
- ground cumin - 1/2 to 1 teaspoon
- chicken broth - 2 1/2 cups
- Lemon slices for garnish -
- parsley for garnish - Fresh chopped
Preheat oven to 375.
In a small bowl, soak the raisins in 1/2 cup of warm water until softened, about 20 minutes; drain and set the raisins aside.
Season the chicken on both sides with salt and pepper then heat 2 tablespoons of the oil in a large Dutch oven. Brown the chicken breasts on both sides (4 to 5 min per side) and remove the chicken to a plate. Heat the remaining oil and brown the thighs the same way. Remove them to a plate. Do not clean the pan.
Add the onion and cook, stirring constantly so they donâ€™t stick for about 5 to 6 minutes. Â Remove the onions to a bowl.
Put the browned chicken back in the pan. Place the lemon slices, sautÃ©ed onion and raisins between and around the chicken pieces and sprinkle the top of the chicken with the cumin. Pour the chicken broth over the pan and bring it to a boil.
Cover and place the pan in the oven and bake 20 to 30 minutes or until the chicken is cooked throughout.
Place the chicken pieces on a platter and gently spoon the sauce over the chicken, garnish with fresh lemon slices and chopped parsley and serve.