Moroccan Chicken
- Reviews 2
Ready In: 50 mins
Serves: 4-6
Ingredients
- 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
TO FINISH
- 1⁄4 cup honey
- 1 tablespoon lemon juice
- salt and pepper
GARNISH
- 1 tablespoon sesame seeds, toasted
- 1⁄4 cup cilantro leaf
Directions
- 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.
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