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Moroccan Chicken With Tomatoes And

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Ingredients

Adjust Servings:
1 large onion, grated
3 tablespoons oil
1 large roasting chicken, in pieces
1 kg tomatoes, skinned and chopped
1/2 teaspoon ginger, ground
1 teaspoon cinnamon
1/2 teaspoon saffron or 1/2 teaspoon turmeric
2 - 4 tablespoons clear honey
50 g almonds, coarsely chopped, blanched
1 tablespoon sesame seeds
salt
1/4 - 1/2 teaspoon ground pepper (need to be lightly generous on the amount 1/4 - 1/2 t to complement the sweet flavours)

Nutritional information

598.9
Calories
382 g
Calories From Fat
42.5 g
Total Fat
8.8 g
Saturated Fat
106.9 mg
Cholesterol
162.7 mg
Sodium
26.2 g
Carbs
5.9 g
Dietary Fiber
17.5 g
Sugars
31.2 g
Protein
472g
Serving Size

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Moroccan Chicken With Tomatoes And

Features:
    Cuisine:

    This is one of Claudia Roden's and it is very good. I like to serve it with rice.

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

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