Moroccan ChickenAdd To My Recipes
2 chickens, cut into quarters
2 tablespoons neutral oil
4 medium onions, sliced
4 cloves garlic, finely chopped
1 inch fresh ginger, finely grated
1 teaspoon Manischewitz Kosher Salt
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 Gefen Cinnamon Stick
2 teaspoons paprika
2 teaspoons nutmeg
2 teaspoons turmeric
2 teaspoons Pereg Cumin
2 teaspoons ground coriander
1 pinch saffron threads, crumbled
1 cup Manischewitz Chicken Broth or homemade
1/4 cup Gefen Honey
1 cup cilantro or parsley, finely chopped
1 cup dried dates, halved
1 cup Manischewitz Dried Apricots, halved
Preheat oven to 375 degrees Fahrenheit.
Heat a large sauté pan over medium heat; add oil. When oil is hot, sauté onions, garlic, and ginger till soft. Add the spices.
Lower heat; cook for additional two minutes. Transfer onion, garlic, and ginger to a large baking dish or two nine- by 13-inch pans.
Increase heat to high; using the same sauté pan, sear the chicken pieces for a few minutes on each side until brown on both sides.
Place chicken into the baking dish; set aside.
In a small bowl, stir together broth, honey, cilantro, cinnamon stick, dates, and apricots; pour mixture over the chicken.
Cover pan(s) tightly with foil; bake for 45 minutes.
Raise oven temperature to 400 degrees Fahrenheit. Uncover pan(s); baste chicken with pan juices and bake for another 20 minutes, uncovered, until chicken is golden brown.
Reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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