 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is Moroccan dish that goes naturally with rice. Ingredients:
1 (4 lb) chicken, cut into 8 pieces, skin removed |
3/4 teaspoon cumin |
3/4 teaspoon ginger |
3/4 teaspoon coriander |
1/2 teaspoon turmeric |
1 pinch cinnamon |
1 pinch salt and pepper |
1 tablespoon butter or 1 tablespoon vegetable oil |
2 onions, thinly sliced |
4 garlic cloves, minced |
1/2 cup chicken stock |
1/4 cup liquid honey |
2 lemons, sliced |
1 tablespoon cornstarch |
8 canned apricots, quartered |
Directions:
1. In a bowl combine;cumin, ginger,coriander, turmeric, cinnamon, salt and pepper.
2. Add chicken to evenly coat it with the spices.
3. In a skillet melt butter (oil) and brown the chicken (12 minutes).
4. Drain off all but 1 tbsp fat.
5. Add onions and garlic.
6. Add honey.
7. Add 1/3 cup of stock, stirring and spooning over the chicken.
8. Arrange half of the lemon slices over the chicken.
9. Bring to a boil, cover and simmer, basting occasionally, for 25-30 minutes or until chicken is cooked.
10. Transfer chicken to a platter, keep warm.
11. Discard lemon.
12. Over high heat bring liquid to a boil.
13. Blend remaining stock and cornstarch.
14. Whisk into the sauce and cook for about 3 minutes or until smooth and thickened.
15. Add apricot and remaining lemon, heat through.
16. Pour over chicken.
|
|