Total Time
Prep 10 mins
Cook 35 mins

This recipe was taken from the internet while looking for looking for recipes from North Africa & the Middle East.

Ingredients Nutrition


  1. In large heavy skilled, heat olive oil over medium-high heat.
  2. Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
  3. Transfer chicken to plate.
  4. Pour off all but thin film of fat from skillet, then add onions.
  5. Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
  6. Add squash & stir 2 minutes.
  7. Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
  8. Add chicken stock & bring to boil, scrapping up browned bits.
  9. Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
  10. Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
  11. Uncover & boil until liquid thickens to sauceconsistency, if necessary.
  12. Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
  13. Mound rice or couscous on plates, then spoon shicken & sauce over.
  14. Sprinkle with cilantro & enjoy!


Most Helpful

Made recipe as posted except left out the prunes, and used white rice. Great fast dinner, with great flavor. The spices we thought were right on the money. Definately have to add this one to my 20 minute or less dinner cookbook. It is a winner here. Made for PRMR tag.

weekend cooker November 19, 2010

Excellent!!! We really enjoyed this I made as stated and it tasted wonderful, but I made a couple of changes towards the end to suit our taste. I also subbed red currents for the prunes as we do not like prunes. I added a full teaspoon of cumin, half a teaspoon of turmeric and 2 Tablespoons of hot mango chutney just to give it some spice. This is so easy to throw together with such an outstanding end result. We will enjoy this one often. Loved, Loved and Loved, thanks Sydney Mike for another great recipe.

The Flying Chef September 18, 2008

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