Moroccan Chicken Recipes

Ingredients :

few strands saffron

60 ml hot water

45 ml oil

1.5 kg chicken, quartered

2 onions, finely chopped

180 ml water or chicken stock

1 cinnamon stick

salt and pepper

30 g butter or margarine

120 g blanched whole almonds

150 g dried apricots

30 ml honey

nutmeg

lemon juice

Method :

Soak the saffron in the hot water in a small bowl for 20 minutes.
Heat the oil in a large pan or casserole and add the chicken, skin side down, in one layer.
Brown over moderate heat on both sides and remove from the pan.
Add the onions, and cook until soft but not browned.
Return the chicken to the pan and add the saffron water, stock or water, cinnamon stick, salt and pepper.
Bring to the boil and simmer for 25 minutes or until the breast pieces are cooked.
Remove those to a plate and cook remaining chicken another 10-15 minutes or until tender.
Meanwhile, melt the butter or margarine in a frying pan and cook the almonds slowly until golden brown.
Drain on a paper towel.
Skim any fat from the surface of the sauce and add the apricots and cook for 10-15 minutes or until just tender.
Remove the cinnamon stick and stir in the honey, nutmeg and lemon juice and return the chicken to the pan to reheat.
Serve chicken in the sauce, garnished with toasted almonds.

Serves 4 - 6

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