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Melt cooking fat on high in a large Dutch oven. Once the oil is nice and hot, sear the chicken pieces on each side for about 3 minutes and then set aside.
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Reduce the heat to medium and add in onions, garlic, and a little bit of salt. Sauté until slightly caramelized, stirring frequently to prevent burning.
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Add in tomato sauce, almonds, raisins, cinnamon, cumin, and coriander. Simmer for about 10 minutes or until flavors are fully combined.
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Return the chicken to the pot and be sure that it is fully covered with sauce. Simmer on low for 45 minutes.
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Serve hot with sauce on top of chicken pieces and garnish with raisins, almonds, chili pepper flakes, and fresh chopped parsley.