Spiced Moroccan Chicken With Onions And Prunes
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1.75 cups
Onion (chopped)2 large
Garlic Cloves (chopped)1 tbsp
All-Purpose Flour1 tsp
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Cumin1 cup
Pitted Prunes3 tbsps
Lemon Juice (fresh)2 tbsps
HoneyDirections:
1
Sprinkle chicken with salt and pepper
2
Heat oil in heavy large skillet over medium-high heat
3
Add chicken; sauté until brown and just cooked through, about 4 minutes per side
4
Using tongs, transfer chicken to plate
5
Add onions and garlic to same skillet
6
Sauté until onions begin to soften, about 3 minutes
7
Mix in flour, ginger, cinnamon and cumin; stir 1 minute
8
Gradually whisk in broth
9
Add prunes, lemon juice and honey
10
Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes
11
Return chicken to skillet
12
Simmer until heated through, about 2 minutes
13
Season with salt and pepper
14
Sprinkle chicken with salt and pepper
15
Heat oil in heavy large skillet over medium-high heat
16
Add chicken; sauté until brown and just cooked through, about 4 minutes per side
17
Using tongs, transfer chicken to plate
18
Add onions and garlic to same skillet
19
Sauté until onions begin to soften, about 3 minutes
20
Mix in flour, ginger, cinnamon and cumin; stir 1 minute
21
Gradually whisk in broth
22
Add prunes, lemon juice and honey
23
Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes
24
Return chicken to skillet
25
Simmer until heated through, about 2 minutes
26
Season with salt and pepper
27
Transfer chicken and sauce to platter
28
Sprinkle with cilantro and serve
29
Transfer chicken and sauce to platter
30
Sprinkle with cilantro and serve