Moroccan Chicken

"This is something I made to go with JanS Spice Mix. I have to mention Iain Hewiston and Claudia Roden who helped me make up this recipe as I took ideas from both of them as well."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
1hr 15mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Heat olive oil in a large saucepan over medium high heat.
  • Sprinkle chicken with salt and pepper add to skillet and brown about 5 minutes per side.
  • Transfer chicken to plate.
  • (you will have to do chicken in batches so as not to crowd the pan too much) Pour off all but a thin film of fat from the pan.
  • Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
  • Add the pumpkin and cook for further 2 minutes.
  • Add the spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
  • Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
  • Cover and simmer for about 30 minutes until chicken cooked.
  • Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
  • Serve with couscous or rice.
  • Sprinkle with couscous and add a dollop of yoghurt.

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Reviews

  1. Loved it! I did use a good greek yogurt, because I had some which was really thick. But wouldn't change a thing. I did serve with a garlic couscous. OK, I cheated Boxed ... Near East had some on hand. Normally I would use a bigger couscous grain, but this was at home. Still, very very good. I saved it. I like it as a nice change but chicken stew or baked chicken. I also like all the flavors. I garnish with mint (don't yell at me), the only herb that didn't die in our cold snap (and I even took a pic) instant camera, my camera got sent back to Cannon, USA, so I don't have the pic yet. Very very nice dish. HAPPY CAMPER HERE!
     
  2. I have had this in my cookbook forever, but have never gotten around to making it. It's now going into my "I wish there were more than 5 stars" cookbook and will be made again and again. It's a wonderful balance of spicy, sweet and sour and is really finished of with a creamy greek yoghurt. I made a mistake and used a piece of kent pumpkin (much harder than butternut) which didn't cook in time. I continued to simmer it though and it was fantastic too. I subbed cinnamon powder for the stick and sprinkled chopped coriander leaves over the finished dish. We ate this with my cumin potatoes and a salad. I think the pumpkin and some chick peas simmered in this sauce would make a fabulous vegetarian dish minus the chicken and chicken stock.
     
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Tweaks

  1. I have had this in my cookbook forever, but have never gotten around to making it. It's now going into my "I wish there were more than 5 stars" cookbook and will be made again and again. It's a wonderful balance of spicy, sweet and sour and is really finished of with a creamy greek yoghurt. I made a mistake and used a piece of kent pumpkin (much harder than butternut) which didn't cook in time. I continued to simmer it though and it was fantastic too. I subbed cinnamon powder for the stick and sprinkled chopped coriander leaves over the finished dish. We ate this with my cumin potatoes and a salad. I think the pumpkin and some chick peas simmered in this sauce would make a fabulous vegetarian dish minus the chicken and chicken stock.
     

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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