Moroccan Chicken With Prunes Honey And Almonds Recipes

MOROCCAN CHICKEN (WITH PRUNES)

Steps:

• Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
• Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
• Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
• Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
• About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.

MOROCCAN CHICKEN WITH PRUNES, HONEY AND ALMONDS

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
• Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
• Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
• Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS

Steps:

• Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
• Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
• Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).

CHICKEN WITH PRUNES, APRICOTS AND HONEY

Steps:

• Heat the oil in a large pan, and brown the chicken pieces in batches.
• Pour off all but 1 tablespoon of the oil, and add the onion, cooking and stirring until soft.
• Stir in the spices and cook for 1 minute.
• Return the chicken to the pan, and toss to coat in the onion mixture.
• Add the stock and simmer, covered for 30 minutes or until the chicken is tender.
• Remove the chicken pieces from the pan; cover to keep warm.
• Add the honey, prunes and apricots to the pan, then simmer, uncovered, for about 10 minutes or until the sauce thickens slightly.
• Meanwhile, put sesame seeds in a small heated pan and cook, stirring over a medium heat until browned.
• Remove the seeds.
• Melt the butter in the same pan and cook almonsd, stirring until lightly browned.
• Return the chicken to the sauce, and cook covered until the chicken is hot.
• Serve sprinkled with sesame seeds, almonds and preserved lemon.