Moroccan Tagine Chicken

This was posted on one of my homeschooling groups. I haven't tried it yet, but I am thinking my family would enjoy it so I hope to try it this Ramadan, in sha Allah.

Morrocan Tagine chicken

1 whole chicken cut into 10-12 pieces
1 tsp sweet paprika
1 tsp ground ginger or  1/2 tsp of fresh ginger
1 tsp turmeric
1/4 tsp black pepper
1 1/2 tsp cumin

1/2 tsp cinnamon

2 tablespoons of cilantro

1 large sweet onion sliced or chopped

3-4 garlic cloves
1/8 cayenne pepper
1 pinch of saffron (I've made it w/ or without)

1 chicken bullion cube
2 cups of water

Raisin sauce

1/2 cup of raisins (golden or regular) You can mix both if you'd like
1/2 cup of suger
2 cups of water
cinnamon stick

Add all ingredients together and boil medium-low until it becomes thick (about 30 mins) May need to add water a little at a time if it boils down.

Add 2 tbs of olive oil to pan, cook onions and garlic for 1 min add chicken and spices, only 1 tbs of cilantro, cook for 15 mins or chicken is golden brown. Add two cups of water and chicken bullion cube. Let simmer for 20 mins cover pan.

After 20 mins add raisin sauce and the other 1tbs of cilantro to chicken and let it simmer another 10 min on medium.

(You can omit this part if you want but I like my chicken crispy so this adds a nice texture before serving) Remove chicken from pot, add a little butter on top of chicken and put in oven on high or broil for 5 min until browned. And let sauce on the stove continue to cook during this process, you want the sauce to be a thick.  When chicken is brown add back to pan and turn off pot and let it rest for 5 mins before serving.