MOROCCAN CHICKEN WITH TOMATOES AND HONEY

Moroccan Chicken With Tomatoes and Honey image

Provided by chef zermane dit ze

Categories Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion, grated
3 tablespoons oil
1 large roasting chicken, in pieces
1 kg tomatoes, skinned and chopped
1/2 teaspoon ginger, ground
1 teaspoon cinnamon
1/2 teaspoon saffron or 1/2 teaspoon turmeric
2 -4 tablespoons clear honey
50 g almonds, coarsely chopped, blanched
1 tablespoon sesame seeds
salt
1/4-1/2 teaspoon ground pepper (need to be lightly generous on the amount 1/4 - 1/2 t to complement the sweet flavours)

Steps:

Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
Cover, and cook over low heat, stirring from time to time, for 1 hour.
Set oven at 400 deg F/200 deg Celsius.
Remove chicken from pot, and roast in oven to brown slightly.
Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
Then add the honey and stir in well.
Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.

Nutrition Facts : Calories 598.9, Fat 42.5, SaturatedFat 8.8, Cholesterol 106.9, Sodium 162.7, Carbohydrate 26.2, Fiber 5.9, Sugar 17.5, Protein 31.2