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1
Lightly score the chicken pieces with a knife all over.
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2
Combine the dry spices together and rub all over the chicken.
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3
Let stand ~30 minutes.
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4
Meanwhile, saute the onions, garlic and ginger with the olive oil in a wide saucepan until the onions are transluscent.
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5
Reduce heat to low.
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6
Grate all of the zest from the lemon, and reserve.
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7
With a sharp knife, carefully cut away all of the white pith, leaving just the flesh of the lemon.
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8
Slice *very* thinly into rounds.
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9
Place the chicken in a single layer over the onions.
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10
Sprinkle with the reserved lemon zest, and place at least one lemon slice on top of each piece of chicken.
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11
Sprinkle the raisins on top.
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12
If desired, add a dash of lemon juice.
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13
Microwave a bowl of water for a few minutes until boiling or nearly boiling.
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14
Add enough of the water to the pan until it just covers the chicken.
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15
Raise heat to medium-high, and cover tightly with a lid.
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16
Boil gently for 30 minutes.
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17
Remove cover, and continue to boil gently for another 45 minutes-1 hour, or until the sauce is thick, tangy and yellow.
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18
With a wooden spoon or pair of forks, break the chicken up into small pieces (it should be very tender by now).
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19
Taste and adjust seasonings if desired.
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20
If it is too watery, cook longer.
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21
If it is too sweet, add lemon.
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22
If it is too bland, add some more of the same spices you put in the rub from step 1.
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23
Serve hot with basmati rice.
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24
Enjoy!
