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Jewish French Moroccan Chicken
a delicious one-pot wonder. easy and delicious. this recipe was given to me by a french friend who brought the dish to work one day for lunch. it comes from a recipe book he bought on a trip to morocco. i was very intrigued by the spicy, peppery, fruity aroma. the original contained much more fruit and honey but he recommended the levels i have here. this dish is delicious served in the authentic way on a bed of couscous but if you don't have any on hand rice will do. from the same book see my chicken and fennel 220204
complex14 ingredients11 preparation steps
Ingredients
- boneless skinless chicken thighs
- onions
- olive oil
- dried apricots
- pitted prunes
- raisins
- salt
- turmeric
- ground black pepper
- honey
- cinnamon
- lemon, juice of
- chicken stock
- flour
Preparation
- 1brown chicken in the olive oil
- 2remove chicken from pan
- 3in the same pan saute the onion , black pepper and turmeric adding a little more oil if necessary
- 4replace the chicken
- 5add the apricots , prunes , raisins , honey , lemon juice , stock , cinnamon and salt
- 6cover and simmer slowly for at least an hour
- 7in a cup combine the flour gradually with cold water to make about 1 / 2 a cup of runny paste
- 8add the paste to the stew , stirring gently
- 9replace the lid and leave to simmer for about 10 minutes for the gravy to thicken
- 10during this time check the thickness of the gravy
- 11if it is too thin you can easily make up some more paste or if it is too thick just add some hot water