Top Review by noway
Delicious! We had some guests drop by unexpectedly for dinner that had never tried Moroccan food before, and they also loved it. I used the full amount of honey and we felt that there was just the right amount of sweetness. We made this using your Recipe #262189. I could not taste the saffron at all so I may leave it out next time. I did not need to add any additional water at the honey stage because the sauce was pretty thin and there was plenty of liquid. Thanks for sharing! Made for Spring 2010 PAC.
- 2 tablespoons olive oil
- 1 red onion, grated
- 2 garlic cloves, crushed
- 1⁄2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pinch saffron
- 1 tablespoon lemon juice
- 1 (14 ounce) can diced tomatoes (use a good quality brand)
- 1 (8 ounce) can tomato sauce
- 2 -3 lbs skinless chicken pieces, breasts & leg quarters
- 1 1⁄2-2 tablespoons fragrant honey
- 1⁄3 cup water
- 1 tablespoon blanched almond, to garnish
- 1⁄2 tablespoon sesame seeds, to garnish
Directions See How It's Made
- Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
- Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
- Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
- Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.