Chicken Stew with Carrots, Chickpeas, and Raisins

This is my mother's recipe. She makes this stew or tajine slightly differently each time, so I asked her to write down the recipe for me. It's definitely one I make often.

8 skinless boneless chicken thighs

2 tsp salt
3/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 cinnamon stick
1 1/2 tbsp olive oil
1 small onion, chopped
6 medium carrots, cut diagonally into 1-inch pieces
2 medium sweet potatoes, sliced
1/2 cup raisins
1 tbsp honey
1 cup drained canned chickpeas, rinsed, skins removed
1/2 cup water

Couscous as a side dish

This is my mother's recipe. She makes it slightly differently every time, so I asked her to write it down for me.

Wash chicken, pat dry. Stir together 1 1/2 teaspoons salt with turmeric, cinnamon, ginger and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet or stock pot over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate.

Add onion to skillet and stir until onion is softened. Then add chicken with its juices, carrots, sweet potatoes, chickpeas, raisins, cinnamon stick and 1/2 cup water. Sprinkle with remaining 1/2 teaspoon salt and mix gently with a large spoon to distribute flavours. Add 1 tablespoon of honey. Cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce. Serve with couscous, quinoa or white rice.

Makes 4 to 6 main-course servings.