Moroccan Chicken

Name: Moroccan Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons olive oil; 2 chicken breasts, cut up; salt and pepper; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 tablespoon chopped gingerroot; 1 teaspoon cumin; 1 teaspoon cinnamon; 1/2 teaspoon saffron thread, crushed; 1/4 teaspoon cayenne; 1 (28 ounce) can whole tomatoes, with juices; 1/4 cup honey; 1 tablespoon lemon juice; salt and pepper; 1 tablespoon sesame seeds, toasted; 1/4 cup cilantro leaf

Submitted by KosherCook

"This is a hearty and sweet dish that depends alot on the veggie used in it. You can use whole chicken or just the chicken breast. It is meant to be served over a bed of Couscous but that is not a recipe requirement. The recipe would also be wonderful if raisins or dates were added."

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Ready In:: 50mins
Ingredients:: 16
Serves:: 4-6

ingredients

3 tablespoons olive oil
2 chicken breasts, cut up
salt and pepper
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon chopped gingerroot
1 teaspoon cumin
1 teaspoon cinnamon
¹⁄₂ teaspoon saffron thread, crushed
¹⁄₄ teaspoon cayenne
1 (28 ounce) can whole tomatoes, with juices
TO FINISH
¹⁄₄ cup honey
1 tablespoon lemon juice
salt and pepper
GARNISH
1 tablespoon sesame seeds, toasted
¹⁄₄ cup cilantro leaf

directions

Heat oil in a large deep skillet. Season chicken with salt and pepper and brown well. Remove from skillet. Discard all but 2 tbsp/25 mL fat from pan.
Add onions, garlic and ginger. Cook until tender. Add cumin, saffron, cinnamon and cayenne. Cook 30 seconds. Add tomatoes, breaking them up with a spoon. Bring to a boil.
Return chicken to pan. Combine with sauce. Cover and simmer gently 30 minutes. Remove chicken from pan and keep warm.
Add honey, lemon, salt and pepper to tomatoes in pan. Cook, reducing juices, stirring often, uncovered, until thick.
Spoon sauce over chicken. Sprinkle with sesame and cilantro.
IF USING COUSCOUS:.
Cook 3 cups/750 mL Israeli couscous in a large pot of boiling water for 5 to 6 minutes until tender. Drain well and toss with 2 tbsp/25 mL butter or garlic olive oil and salt and pepper to taste. Serve with the chicken.

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Reviews

I haven't made this yet but it sound wonderful. I am putting this on my Sukkot menue. Sounds like a good warming dish to serve outside in the Sukkah.

KOSHER KOOK
This smells wonderful and is an easy recipe.

Borealis Beegirl

RECIPE SUBMITTED BY

KosherCook

I am a Jewish Orthodox wife and hopefully soon, a mother to many. My home and kitchen are kosher, and as you many have imagined that can get a bit complicated. With a picky eating husband and significantly different tastes, I have to work hard to make my table a scrumptious place to be. I cook Kosher, and it's sometime a difficult venture, but it's what I know and love. So I use my skills, get a little creative, and create a little Kosher Magic.

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