|
Johns Moroccan Chicken
Ingredients
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 2-3 medium carrots, diced
- 2/3 cup (approx.) dried apricots, cut in half
- 2/3 cup (approx.) prunes, cut in half (1/2 cup raisins can be substituted)
- 2/3 cup frozen peas
- 1/4 cup olive oil for sautéing chicken and onions/garlic
- For sauce:
- 2 cups orange juice
- 1-1/2 tbsp ground cardamom
- 1 tbsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp sumac (not essential)
- 1/4 tsp cinnamon
- 2-3 tbsp honey
Instructions
- Brown the chicken parts in oil, remove and sauté onions and garlic until soft.
- Add chicken, fruit and carrots, reduce heat and simmer – covered - for an hour or until chicken is tender (stir once to make sure all chicken has been covered by simmering sauce).
- Uncover pot for last 15-20 minutes to allow sauce to reduce and thicken.
- Add peas 5 minutes before serving so they stay bright green and don't get mushy.
- Serve over rice or couscous.
|