Well it’s been quite a while since I participated in the I Heart Cooking Club. They are currently cooking Diana Henry’s recipes. She’s another UK chef previously unknown to me. It was difficult choosing a recipe of hers. Most of her recipes include a major ingredient that’s not a normal supply I keep in my kitchen. Finally, I came upon this delicious Moroccan Chicken that uses ingredients that were all in stock.
- 2 tablespoons oil
- 1 3 1/4 – 3 1/2 lb. chicken, cut into bite size pieces
- salt and black pepper, to taste
- 1 chopped onion
- 3 cloves chopped garlic
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 28 oz. can diced tomatoes (or fresh chopped tomatoes
- 1/2 teaspoon saffron strands
- 1/3 cup honey
- 1 teaspoon orange blossom water
- a small bunch chopped cilantro
- 1/4 cup slivered almonds, toasted
Heat oil in a heavy bottomed skillet. Season chicken with salt and pepper. Add chicken pieces and brown on all sides. Remove chicken to a plate.
Add onion to skillet. When they start to brown, add garlic, cinnamon, ginger and tomatoes. Cook for 15 minutes.
Boil 1 1/4 cups water and dissolve the saffron in it. Add this to the skillet. Bring to a boil. Reduce to a simmer and add chicken pieces with any juices that have leaked out. Spoon some of the tomato sauce over the chicken and simmer for 25 minutes.
Remove the chicken pieces to a plate.
Add the honey and orange blossom water. Cook the sauce on high heat for 10 minutes. Replace the chicken pieces. Add cilantro and salt. Stir to combine and cook for another 5 minutes on medium heat.
To serve, garnish with the almonds.
This was a very complex flavored chicken. Both sweet and savory at the same time and with the sweetness from the honey, a kid pleaser I would predict.
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