Moroccan Chicken Recipe

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
2	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

Place chicken in casserole;
Place onion slices on chicken;
Strain juice of tomatoes and retain, slice tomatoes, and place on chicken;
Cut dried apricots into chunks, chop parsely;
Combine olive oil, chopped onions, apricots, parsely, garlic, 3-4 tbsps of tomato juice, honey, spices, salt and pepper in a bowl;
Spoon mixture over the chicken;
Cover tightly and bake in oven preheated to 180 degC / 375 degF for 1½-2 hours until chicken is tender.

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.