Moroccan-Style Chicken
- Ready In:
- 5hrs 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 lbs chicken, cut into 8 pieces
- 4 tablespoons olive oil
- 1 lemon, juice and zest of, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cayenne pepper
- 1 onion, chopped
- 3 -4 garlic cloves, finely chopped
- 1 red bell pepper, diced
- 1 tomatoes, peeled, seeded and chopped
- 1 cup chicken stock or 1 cup water
- 16 pitted prunes
- 1⁄4 cup honey
- 1 large lemon, thinly sliced
- toasted almond
- chopped fresh parsley (to garnish)
directions
- In a large shallow baking dish, combine chicken pieces with 2 tablespoons of the olive oil, lemon peel, lemon juice, cinnamon, ginger, cumin, salt and cayenne. Work the spice mixture into the chicken pieces, cover and marinate in the refrigerator 4 to 6 hours or overnight.
- Heat a wok until hot. Add 1 tablespoon oil and swirl to coat wok. Arrange marinated chicken pieces on bottom and side of wok in a single layer and stir-fry 6 to 8 minutes or until golden. Remove chicken pieces to a clean baking dish.
- Add remaining oil, onion, garlic and bell pepper to wok. Stir-fry 2-3 minutes. Add tomato and stock and bring to a simmer, stirring. Return chicken and marinade to sauce. Simmer, covered 20 minutes. Add prunes, honey and lemon slices. Simmer 20 minutes or until chicken is tender. Remove chicken to a serving dish, spoon sauce over chicken and sprinkle with almonds and parsley. Serve with couscous.
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.