MOROCCAN CHICKEN
From tastebuds 16 years ago
- 60 minutes to make
- Serves 6
Everyone asks for more and the recipe
Ingredients
- 4 each of chicken breasts, wings and drumsticks shopping list
- juice and grated rind of one lemon shopping list
- Pinch of powered saffron shopping list
- 1/2 Teaspoon of ground ginger shopping list
- 1 Teaspoon of cinnamon shopping list
- 1 teaspoon of chili power shopping list
- 30g butter shopping list
- 4 tablespoons of oil shopping list
- 2 onions finely chopped shopping list
- 2 cloves of garlic crushed shopping list
- 1½ - 2 cups of chicken stock shopping list
- 3/4 cup of pitted prunes. shopping list
- 100g ground peeled almonds shopping list
- 100g blanched almonds toasted shopping list
- fresh coriander to garnish shopping list
How to make it
- Place chicken pieces in a large bowl and add lemon juice, rind and a teaspoon of salt. Rub into chicken
- Mix saffron, ginger, cinnamon, chili and freshly ground pepper together in a small bowl and rub the mixture into chicken.
- Heat butter and 2 tablespoons of oil in a heavy flame proof casserole.
- Brown chicken in batches and set aside.
- Rinse pan and add the remains of oil.
- Add onion and garlic and cook until softened.
- Return chicken to the pan and add stock
- Bring to the boil, cover and simmer slowly for about 1 hour, adding the prunes 30 minutes before the end of the cooking time.
- Stir in the almonds and taste for seasoning.
- Serve hot with couscous and garnish with fresh coriander.
The Rating
Reviewed by 4 people-
We made this last night and it was very scrumptious!
yakalom
in Riverside CA loved it
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this sounds delicious
glennk
in Dalmeny loved it
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Reviews & Comments 6
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All Comments
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Your Comments
" It was excellent "
" It was excellent "