Tuesday, September 21, 2010

Dinner date - moroccan chicken

Moroccan chicken is another recipe in my repertoire that comes via the Manley family. Although not the most photogenic of dishes, it really is worth a try as it tastes much better than it looks here. Below is the recipe, as written by Libby (from her memory) in an email to me about 3 years ago;

Toast about a cup of blanched almonds (can do this in the microwave for about 1-2 minutes). Chop roughly in the food processor (you can reserve a few whole ones to scatter on top if you like).

Brown chicken (about 500g or however much you want) and a finely chopped onion. Add 1 tsp each of turmeric, cinnamon and cumin. Cook for a minute or two. Add 1-2 cups of liquid (it is nice to use about half and half orange juice and water), ground almonds, 1 tsp of salt, 1 tsp of honey (you don't need much if you have used orange juice) and the zest of one lemon if you have one. And then add the best part.... Prunes! As many as you like, about 1/2-1 cup. Simmer for about 20 minutes, adding more liquid if necessary.
Sprinkle with sesame seeds and whole toasted almonds if you have them but is just as delicious without. Serve with quinoa or couscous and salad.

1 comment:

  1. I made this last night and was very pleased with the result, simple but very tasty. I will definitely be making it again.


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