Prep 10 mins
Cook 1 hr 30 mins
This comes from an Empire Kosher cookbook. I haven't yet tried it, but will soon. Note that it is kosher for Passover.
- 5 chicken quarters
- 59.14 ml olive oil (for frying)
- salt and pepper
- 4.92 ml cinnamon
- 29.58 ml honey
- 226.79 g prune
- 170.09 g dried apricots
- 170.09 g golden raisins
- 2 green apples
- 85.04 g whole almonds, blanched
- 236.59 ml water
- 236.59 ml dry white wine
- Heat oil in a large, heavy frying pan.
- Brown chicken pieces, seasoning with salt, pepper, cinnamon and honey.
- Scatter the dried fruits around the chicken.
- Pour in water and wine. Bring to a boil then lower flame and simmer for about 1 1/2 hours, or until sauce is thick and chicken is tender.
- Peel and core the apples and cut into quarters. Add to the pot and cook until soft.
- In a separate fry pan, brown the almonds until golden in a little oil.
- Serve chicken pieces with fruit spooned on top and sprinkled with almonds.
YUM! I was going to use a package of mixed dried fruit that I was sure I had (but didn't) and skipped the raisins, but threw in some (fresh) apple slices. I used apple juice instead of the wine, and almost filled up on the smell alone! WHAT A GREAT TASTE! It was also easy to throw together. Thanks so much for a refreshing, different dish for any night of the week!
It's a first for me to have Moroccan chicken with dried apricots and prunes and I must say that they compliment the rest of the ingredients in this dish. The chicken was tender with a delightful dark sweet sauce perked with cinnamon. The aroma wafting through the kitchen while it was cooking was truly inviting that DH wanted some of it as soon as it was done. Thanks, Susiecat too!