How to make it

  • 1.Soak dried fruit in 1/2 c hot water with the honey and lemon juice.
  • 2.Skin, rinse and pat dry chicken.
  • 3.Slice onion in thin wedges and saute in a large frying pan with garlic and spices.
  • 4.Add broth, macerated fruit and carrots. Bring back to boil. Simmer over medium heat, covered, until root veggies is softened, about 10 minutes.
  • 5.Place chicken in sauce. Turn to cover.
  • 6.Reduce heat to medium-low for up to 60 minutes, depending on size of thighs (reduce cooking time if using breasts). Stir frequently and turn chicken halfway through.
  • 7.Don't let sauce dry out, add water as needed.
  • 8.If using softer veggies (eggplant, zucchini, squash, yams) add when you turn chicken halfway through. Kepp liquid just to cover chicken.
  • 9.Optional; remove chicken to a plate. Cover with foil to keep warm. Stir couscous and green onions into sauce. Cover pan and turn off heat. Let stand 5 minutes. Fluff with a fork and serve chicken on top of couscous. Also good over cooked noodles, rice or pasta.

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