Prep 15 mins
Cook 45 mins
This is Moroccan dish that goes naturally with rice.
- 1 (4 lb) chicken, cut into 8 pieces, skin removed
- 3⁄4 teaspoon cumin
- 3⁄4 teaspoon ginger
- 3⁄4 teaspoon coriander
- 1⁄2 teaspoon turmeric
- 1 pinch cinnamon
- 1 pinch salt and pepper
- 1 tablespoon butter or 1 tablespoon vegetable oil
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 1⁄2 cup chicken stock
- 1⁄4 cup liquid honey
- 2 lemons, sliced
- 1 tablespoon cornstarch
- 8 canned apricots, quartered
- In a bowl combine;cumin, ginger,coriander, turmeric, cinnamon, salt and pepper.
- Add chicken to evenly coat it with the spices.
- In a skillet melt butter (oil) and brown the chicken (12 minutes).
- Drain off all but 1 tbsp fat.
- Add onions and garlic.
- Add honey.
- Add 1/3 cup of stock, stirring and spooning over the chicken.
- Arrange half of the lemon slices over the chicken.
- Bring to a boil, cover and simmer, basting occasionally, for 25-30 minutes or until chicken is cooked.
- Transfer chicken to a platter, keep warm.
- Discard lemon.
- Over high heat bring liquid to a boil.
- Blend remaining stock and cornstarch.
- Whisk into the sauce and cook for about 3 minutes or until smooth and thickened.
- Add apricot and remaining lemon, heat through.
- Pour over chicken.
Well really Bergy, this was just outstanding!! I used 6 skinless/boneless breasts, had to defrost them so I put them in the juice from the aprcots in the fridge overnight, then dried them on paper towel before rolling them in the spices. Followed the recipe exactly after that. In any case my friend thought I did find something "sumtuous and new" and went home with the recipe. Thank-you for the marvelous taste!!
Yes--this was really delicious--but next time (and there will be many more) I will make a double batch of the seasoning because I ran out after coating only 3 pieces of chicken.
This chicken is just "YUMPY"! It was very easy, and we all really enjoyed it with a pot of rice, a bagette and a nice salad. We have been in Mexico for a couple of weeks, and this was a nice change from the regular Mexican Fare....... Lots of taste, and the chicken was very tender. Instead of corander and tumeric, I added 1 1/2 tsp of curry. I also added an extra 1/2 cup of honey. I new it would go great with the curry. Thanks so much Bergy, I will be making this one again and again........