Chicken with Caramelized Baby Onions and Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A classic Moroccan dish served with couscous. The art is to reduce the sauce at the end until it is rich and caramelized. It's important to taste it to get the right balance between sweet and savory. Adapted from Arabesque Ingredients:
1 lb pearl onions, frozen |
1 onion, chopped |
4 tbsp sunflower oil |
1 pinch of saffron threads |
1 tsp ground ginger |
1 tsp cinnamon |
1 lb boneless, skinless chicken thighs |
1 freshly ground black pepper |
1 tbsp honey |
Directions:
1. Saute the chopped onion until soft in a pan large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, and cinnamon, then put in the chicken pieces. Season with pepper and turn to brown them lightly all over.
2. Add about 1 cup of water and cook, covered, over low heat, turning the chicken pieces over, for about 15 minutes. Add the pearl onions and continue to cook, covered, for about 25 minutes. During the cooking, turn the chicken and stir occasionally. Add water if necessary.
3. Lift the chicken out of the pan and set aside. Stir the honey into the pan. Check the seasoning - you need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water has evaporated and the onions are brown and caramelized.
4. Return the chicken, spoon the onions on top of them, and heat through. (I often prepare to this step in advance, then heat in the microwave.)
5. Serve, if you wish, sprinkled with either toasted almonds or with toasted sesame seeds.
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