Moroccan Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g raisins
- 1 large chicken, ready to cook
- salt and pepper
- 2 onions)
- 100 g almond (s)
- olive oil
- 4 tablespoon chicken broth
- 1 teaspoon cinnamon
- possibly ginger powder
- saffron
- 1 tablespoon honey, more liquid
Print Recipe
Pin Recipe Instructions
- Soak the raisins in warm water, wash the chicken and cut into pieces, season with salt and pepper. Peel and chop the onions. Roast the almonds in a pan until golden brown, leave to cool and chop.
- Heat the olive oil, add the onions and chicken and fry everything well. Add 4-5 tablespoons of chicken stock (more if necessary) and cook for about 30 minutes. Add drained raisins, cinnamon and pepper. Close the pot and let everything simmer for about 45 minutes at a low temperature, adding stock if necessary. At the end of the cooking time add the almonds, a large tablespoon of honey, a little ginger and saffron.
- Serve with couscous.
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