Moroccan Chicken

For 4-6 portions. Although assembling the ingredients is a little fiddly, the chicken does not need to be browned first. Use a tajine or a casserole with well-sealing lid; one can use foil as well as lid.

4-6 Chicken portions, eg thighs or breast pieces
4 Shallots, sliced, or 2 onions
Shallots, finely chopped, or an onion
1 can Tomatoes, or 16 fresh
2½oz Dried apricots
A few sprigs fresh parsely, optional
1 Clove garlic, crushed, optional
2-4fl oz Olive oil
2 Tbsp Honey
3 tsp Ground spices
Salt and pepper to taste
The first recipe that I had used 2tsp cinnamon and 1tsp ginger, another 2tsp cinnamon and 1tsp coriander. Maybe the best combination would be 1½tsp cinnamon and 1½tsp mixed spice.

Serve with couscous.  The couscous can be made more interesting by adding small pieces of red and/or green bell pepper, ½oz slivered almonds, and raisins.

If you reduce the oil, maybe use all the juice from a can of chopped tomatoes.

Another recipe suggested 5oz apricots, and one large onion.

Copyright © 2005, Alex Stark. All rights reserved.