| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
Chickens, quartered |
| 2 |
lb |
Chopped onions (NOT A TYPO!) |
| 9 |
oz |
Raisins |
| 3 |
oz |
Pine nuts |
| 1/2 |
c |
Honey |
|
|
Paprika |
|
|
Salt |
|
|
Cloves |
|
1 |
kilo! |
INSTRUCTIONS
Salt and paprika chickens. Brown in oil. In another skillet, saute onions
until clear. Add raisins, cloves, and pine nuts; saute a few minutes more.
Remove from heat and add honey. Adjust seasonings to taste. Place chicken
in baking dish, cover with mixture and bake at 325F for 1 hour or until
nicely browned and tender. This recipe came from a Moroccan restaurant in
the old quarter of Jerusalem. The owners generously gave us this recipe at
our request -- in a mixture of Hebrew and Arabic with metric measurements.
Many people contributed to the translation, and the result is worth their
efforts. So to be faithful, you should actually use 2.2 pounds of onions --
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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