Moroccan Chicken With Tomatoes and Honey

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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
  • Cover, and cook over low heat, stirring from time to time, for 1 hour.
  • Set oven at 400 deg F/200 deg Celsius.
  • Remove chicken from pot, and roast in oven to brown slightly.
  • Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
  • Then add the honey and stir in well.
  • Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
  • Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
  • Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.
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