Free Cooking Recipes

This dish is reminiscent of ‘Tagine’ a stew cooked in the traditional Moroccan pointed earthenware pot. Honey was originally used to offset the saltiness of some meats and has remained one of the ingredients to this day.

SERVES 6

1 pkt or 2 pinches saffron strands
2/3 cup/150 ml/1/4 pt hot water
30 ml/2 tbsp vegetable oil
1 x 1.75 kg/4 lb chicken, jointed
2 cloves garlic, finely chopped
5 ml/1 tsp ground cinnamon
5 ml/1 tsp ground ginger
1 large onion, finely chopped
75 g/3 oz dried apricots
1/4 cup/60 ml/4 tbsp clear honey
salt and freshly ground black pepper
1 tbsp/15 g/1/2 oz butter
25 g/1 oz flaked almonds
2.5 ml/1/2 tsp paprika
fresh coriander (cilantro), to garnish

Directions:

1. Soak the saffron strands in the hot water for 30 minutes.
   Heat the oil in a large pan, and sauté the chicken until well browned.
   Remove to one side.
2. Sauté the garlic, cinnamon, ginger and onions until the onions are softened. Return the chicken to the pan. Season well.
3. Add the apricots and pour on just enough boiling water to half cover
   the chicken joints. Cover and simmer for 30 minutes or until the chicken is just tender.
4. Remove the chicken joints to a warm plate. Add the honey to the cooking juices and boil rapidly to reduce and thicken the sauce. Adjust seasoning.
5. Return the chicken to the sauce and simmer for a further 10 minutes.
   Meanwhile melt the butter in a frying pan, add the flaked almonds and paprika and sauté until the almonds are golden brown.
6. Serve the chicken accompanied with rice and sprinkled with the
   almonds. Garnish with sprigs of fresh coriander (cilantro).