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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a hearty and sweet dish that depends alot on the veggie used in it. You can use whole chicken or just the chicken breast. It is meant to be served over a bed of Couscous but that is not a recipe requirement. The recipe would also be wonderful if raisins or dates were added. 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 |
1/4 cup honey |
1 tablespoon lemon juice |
salt and pepper |
1 tablespoon sesame seeds, toasted |
1/4 cup cilantro leaf |
Directions:
1. 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.
2. 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.
3. Return chicken to pan. Combine with sauce. Cover and simmer gently 30 minutes. Remove chicken from pan and keep warm.
4. Add honey, lemon, salt and pepper to tomatoes in pan. Cook, reducing juices, stirring often, uncovered, until thick.
5. Spoon sauce over chicken. Sprinkle with sesame and cilantro.
6. IF USING COUSCOUS:.
7. 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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