Introducing a delightful dish that seamlessly blends savory chicken with the sweetness of prunes, apricots, and honey – the Chicken with Prunes, Apricots, and Honey recipe! Originally discovered in a magazine, this recipe has undergone a flavorful transformation to better suit our palates. Best served over fluffy couscous alongside a medley of vibrant Moroccan salads (which I’ll share separately), this stew-like creation is a culinary journey through the flavors of Southwest Asia and beyond.
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 4
Ingredients:
- 1 1/2 pounds of chicken pieces
- 60 ml of olive oil
- 1 yellow onion, finely chopped
- 1 teaspoon of cinnamon
- 1 pinch of saffron threads
- 1/4 teaspoon of ground turmeric
- 2 teaspoons of ground ginger
- 1/4 teaspoon of black pepper
- 375 ml of chicken stock
- 125 ml of honey
- 125 grams of prunes
- 125 grams of dried apricots
- 3 tablespoons of sesame seeds
- 30 grams of butter
- 80 grams of almonds
- 1 preserved lemon, thinly sliced
Instructions:
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Brown the Chicken: Heat olive oil in a large pan over medium heat. Brown the chicken pieces in batches until golden and crisp. Set aside.
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Sauté the Onion: In the same pan, leaving about 1 tablespoon of oil, add the finely chopped onion. Sauté until soft and translucent.
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Infuse with Spices: Stir in the cinnamon, saffron threads, ground turmeric, ground ginger, and black pepper. Cook for about a minute to release the aromatic flavors.
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Coat the Chicken: Return the browned chicken pieces to the pan, tossing them to coat evenly in the fragrant onion-spice mixture.
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Simmer with Stock: Pour in the chicken stock, covering the pan, and simmer gently for approximately 30 minutes or until the chicken becomes tender and succulent.
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Prepare the Fruity Sauce: Remove the chicken pieces from the pan and cover them to keep warm. To the simmering liquid, add the honey, prunes, and dried apricots. Let the mixture simmer, uncovered, for about 10 minutes until the sauce slightly thickens.
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Toast Sesame Seeds: Meanwhile, toast the sesame seeds in a separate heated pan over medium heat, stirring constantly until they turn golden brown. Remove from heat and set aside.
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Brown Almonds: In the same pan used for toasting sesame seeds, melt the butter. Add the almonds and cook, stirring until they are lightly browned and fragrant.
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Combine and Reheat: Return the chicken to the pan with the fruity sauce. Cook, covered, until the chicken is heated through and infused with the flavors of the sauce.
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Garnish and Serve: Sprinkle the dish with toasted sesame seeds, browned almonds, and slices of preserved lemon for a burst of brightness and freshness.
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Serve and Enjoy: Plate the Chicken with Prunes, Apricots, and Honey over a bed of fluffy couscous, accompanied by vibrant Moroccan salads for a complete and satisfying meal that transports your taste buds to the heart of the Middle East.
This exquisite recipe offers a harmonious blend of savory, sweet, and aromatic flavors, making it perfect for both weeknight dinners and special occasions. Embrace the culinary adventure and savor every delightful bite! 🍗🍯🥗
