Prep 10 mins
Cook 40 mins
This is a hearty and sweet dish that depends alot on the veggie used in it. You can use whole chicken or just the chicken breast. It is meant to be served over a bed of Couscous but that is not a recipe requirement. The recipe would also be wonderful if raisins or dates were added.
- 3 tablespoons olive oil
- 2 chicken breasts, cut up
- salt and pepper
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon chopped gingerroot
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1⁄2 teaspoon saffron thread, crushed
- 1⁄4 teaspoon cayenne
- 1 (28 ounce) can whole tomatoes, with juices
- 1⁄4 cup honey
- 1 tablespoon lemon juice
- salt and pepper
- 1 tablespoon sesame seeds, toasted
- 1⁄4 cup cilantro leaf
- Heat oil in a large deep skillet. Season chicken with salt and pepper and brown well. Remove from skillet. Discard all but 2 tbsp/25 mL fat from pan.
- Add onions, garlic and ginger. Cook until tender. Add cumin, saffron, cinnamon and cayenne. Cook 30 seconds. Add tomatoes, breaking them up with a spoon. Bring to a boil.
- Return chicken to pan. Combine with sauce. Cover and simmer gently 30 minutes. Remove chicken from pan and keep warm.
- Add honey, lemon, salt and pepper to tomatoes in pan. Cook, reducing juices, stirring often, uncovered, until thick.
- Spoon sauce over chicken. Sprinkle with sesame and cilantro.
- IF USING COUSCOUS:.
- Cook 3 cups/750 mL Israeli couscous in a large pot of boiling water for 5 to 6 minutes until tender. Drain well and toss with 2 tbsp/25 mL butter or garlic olive oil and salt and pepper to taste. Serve with the chicken.
I haven't made this yet but it sound wonderful. I am putting this on my Sukkot menue. Sounds like a good warming dish to serve outside in the Sukkah.
This smells wonderful and is an easy recipe.