Ingredients
-
1
-
3
-
1
-
1
-
1/2
-
1
-
1/2
-
2 - 4
-
50
-
1
-
-
1/4 - 1/2
-
-
-
Directions
Moroccan Chicken With Tomatoes and Honey, This is one of Claudia Roden’s and it is very good I like to serve it with rice , This is one of Claudia Roden’s and it is very good I like to serve it with rice
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Steps
|
1
Done
|
Heat 2 T Oil in a Large Pan or Pot. Add the Chicken, Tomatoes, Ginger, Cinnamon and Saffron or Turmeric. |
|
2
Done
|
Cover, and Cook Over Low Heat, Stirring from Time to Time, For 1 Hour. |
|
3
Done
|
Set Oven at 400 Deg F/200 Deg Celsius. |
|
4
Done
|
Remove Chicken from Pot, and Roast in Oven to Brown Slightly. |
|
5
Done
|
Meanwhile, Cook the Sauce in the Pot, Uncovered, to Thicken Slightly. It Should Be Like a Sizzling Cream. Stir All the Time. |
|
6
Done
|
Then Add the Honey and Stir in Well. |
|
7
Done
|
Remove Chicken from the Oven, and Return Chicken to the Pot. If the Sauce Is a Nice Consistency, Turn Heat Very Low So It Does not Reduce Further. |
|
8
Done
|
Heat the Leftover 1 T Oil in a Separate Pan and Add the Almonds. Cook For a Few Moments Only (it Burns Easily, So Stir It) Then Add the Sesame Seeds, and Cook Briefly as Well, Until Lightly Toasted. |
|
9
Done
|
Serve the Chicken Hot, Covered With the Sauce and Sprinkled With the Toasted Nuts. |
