MOROCCAN CHICKEN SANN

Moroccan Chicken Sann image

My friend made this dish for me when I had a newborn baby. It quickly became a family favorite. The marinade is incredible and the pieces of prune and apricot create a nice sweet balance. Serve with Basmati rice.

Provided by Ashley De Arrigunaga Montulli

Categories World Cuisine Recipes African North African Moroccan

Time 1h30m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup soy sauce
½ cup fresh lemon juice
½ cup sherry
½ cup honey
½ teaspoon ground thyme
2 teaspoons curry powder
½ teaspoon dried oregano
½ teaspoon ground ginger
½ teaspoon ground black pepper
1 clove garlic, pressed
3 pounds cut up chicken pieces
1 ½ cups uncooked brown rice
3 cups water
2 tablespoons olive oil
8 pitted prunes
8 dried apricot halves

Steps:

Whisk together the soy sauce, lemon juice, sherry, honey, thyme, curry powder. dried oregano, ground ginger, ground black pepper, and garlic. Place the marinade with the chicken into a resealable bag, and marinate for at least 30 minutes or up to 24 hours.
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until browned on all sides. Sprinkle the chicken with prunes and apricots; pour the marinade into the skillet. Bring to a simmer, cover, and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the chicken is no longer pink at the bone, and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve over the brown rice.

Nutrition Facts : Calories 681.1 calories, Carbohydrate 82.2 g, Cholesterol 97 mg, Fat 23.1 g, Fiber 4.1 g, Protein 36.6 g, SaturatedFat 5.7 g, Sodium 1424.7 mg, Sugar 36.5 g