Ingredients
-
1
-
800
-
1
-
60
-
1
-
1
-
2
-
2
-
1
-
1/2
-
1 1/2
-
-
-
-
Directions
Moroccan Chicken (With Prunes), Chicken with cinnamon and lemon, spicy and delicious Note: I’ve put za’atar spice mix, because it wouldn’t accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Return the Chicken to the Pan and Add the Lemon Juice and the Remaining Spice Blend. Season, Then Cook, Covered For 5 Minutes. |
|
4
Done
|
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. |
|
5
Done
|
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. |
