Prep 15 mins
Cook 5 hrs
I made this dish for my friends in Madrid and they liked it so much, they sucked the bones clean. This recipe is inspired by Moroccan cuisine, but it isn't entirely Moroccan. What makes it taste so good is the eclectic mix of flavors and the special marinade. Also, don't worry if you don't have a wok. A frying pan works fine.
- 3 lbs chicken, cut into 8 pieces
- 4 tablespoons olive oil
- 1 lemon, juice and zest of, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cayenne pepper
- 1 onion, chopped
- 3 -4 garlic cloves, finely chopped
- 1 red bell pepper, diced
- 1 tomatoes, peeled, seeded and chopped
- 1 cup chicken stock or 1 cup water
- 16 pitted prunes
- 1⁄4 cup honey
- 1 large lemon, thinly sliced
- toasted almond
- chopped fresh parsley (to garnish)
- In a large shallow baking dish, combine chicken pieces with 2 tablespoons of the olive oil, lemon peel, lemon juice, cinnamon, ginger, cumin, salt and cayenne. Work the spice mixture into the chicken pieces, cover and marinate in the refrigerator 4 to 6 hours or overnight.
- Heat a wok until hot. Add 1 tablespoon oil and swirl to coat wok. Arrange marinated chicken pieces on bottom and side of wok in a single layer and stir-fry 6 to 8 minutes or until golden. Remove chicken pieces to a clean baking dish.
- Add remaining oil, onion, garlic and bell pepper to wok. Stir-fry 2-3 minutes. Add tomato and stock and bring to a simmer, stirring. Return chicken and marinade to sauce. Simmer, covered 20 minutes. Add prunes, honey and lemon slices. Simmer 20 minutes or until chicken is tender. Remove chicken to a serving dish, spoon sauce over chicken and sprinkle with almonds and parsley. Serve with couscous.
Love love love this recipe! I've been making it for years!!
The combination of spices in this dish work so well together. I like serving this over basmatie rice mixed with raisens and cinnamon.