This chicken is a traditional dish served for the holidays. Dried fruits mixed with different spices create a burst of flavors and a syrupy sauce that envelopes the chicken with a delectable taste.
Moroccan Chicken
Servings
6 Servings
Ingredients
- 2 tablespoons olive oil
- 2 large onions sliced
- 1 tablespoon nutmeg
- 1 tablespoon garlic powder
- 1 tablespoon allspice
- 1 whole chicken cut in 8 pieces
- Salt
- Pepper
- 3 tablespoons honey
- Juice of one lemon
- 1 1/2 cups warm water
- 1 tablespoon ground ginger
- 2 cinnamon sticks
- 4 garlic cloves minced
- 2 star anise
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon thyme
- 1/2 cup dried apricots
- 1/2 cup dried plums
- Toasted sliced almonds
- Chopped cilantro
- Ground cinnamon
Instructions
- Preheat oven to 350F.
- In a large pot, heat one tablespoon of olive oil and sauté the onions until translucent. In a large bowl, mix the nutmeg, garlic powder, allspice and salt and pepper. Pour one tablespoon oil over the chicken and then rub in the spice mix. Remove the onions from the pot and add the chicken. Brown the chicken on both sides. Then add the honey, lemon juice, water and the rest of the spices. Lower the flame and let it cook for about 10-15 minutes.
- In a large oven proof dish, arrange the onions on the bottom and place the chicken on top. Cover and place in the preheated oven. Cook for 35 minutes. Remove pot from oven and place chicken on a plate. Put the dried fruit in the pot and then put the chicken back on top. Place back in the oven, uncovered for 25 minutes.
- Remove from the oven and garnish with toasted almonds and chopped cilantro and sprinkle some cinnamon on top.
- This dish is best served over couscous.
Yes pour everything on top.
HELP!!! When you put the chicken on the onions in the oven, do you pour all the liquid over it? What do you do with the pot liquid? Help!!! I”m in the middle of cooking!!!
I made this. We all enjoyed it. I did not put the cilantro in.
Sounds yummy! This may be our main dish for our next erev Shabbat.
i cant wait to make this!!!!
Yes! Tbsp. this dish needs lots of spices.
Amazing!
Just put this together for Shabbat, all our favorite aromas!
Sounds delicious! Do I really measure all the spices with TABLE spoons? Isn’t it a mistake?
Yes you can leave it out. If you want to replace with plums it would also be delicious. If you decide not too – cooking time is still the same.
I really want to try this for Rosh Hashana. However there is an allergy to apricots. can i leave it out or what can i replace it with? and if i leave it (and possibly the plums) our should i just keep cooking the chicken for a complete hour?