| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Tamara3 |
1 |
servings |
INGREDIENTS
| 50 |
g |
Plain flour |
| 2 |
|
Chickens; cut into preferred |
|
|
; serving size pieces |
| 40 |
ml |
Olive oil |
| 2 |
lg |
Onions; chopped |
| 6 |
lg |
Garlic cloves; minced |
| 800 |
ml |
Chicken stock |
| 1 |
bn |
Fresh coriander; chopped |
| 2 |
|
Lemons; zest and juice |
| 16 |
|
Dried Calimyrna figs; stems trimmed, cut |
|
|
; in half lengthwise |
INSTRUCTIONS
Season the flour with salt and pepper then add the chicken pieces to a
plastic bag with the flour and seal. Shake vigorously to coat all the
chicken pieces evenly with the flour.
Add the oil to a large pot and add as many of the chicken pieces as will
fit comfortably and saut. over a high heat until the chicken is brown on
all sides. Remove the browned pieces and add more oil if necessary, cooking
the remaining pieces. Remove and keep warm.
To the pan in which the chicken was cooked in, add the onions and garlic
and saut. until golden and tender, about 10 minutes. Stir in the chicken
stock, 1/2 the coriander and the lemon juice and zest and bring to the
boil.
Add the figs and chicken with any accumulated juices to pot. Cover and
simmer until the chicken is tender, about 35 minutes.
Using slotted spoon, transfer chicken to bowl and cover with foil to keep
the chicken warm. Boil juices in pot until thickened to a sauce
consistency, about 5 minutes. Season to taste with salt and pepper.
Pour the sauce over the chicken. Sprinkle remaining coriander over and
serve with lemon wedges.
Converted by MC_Buster.
Per serving: 6960 Calories (kcal); 505g Total Fat; (66% calories from fat);
524g Protein; 43g Carbohydrate; 2716mg Cholesterol; 9357mg Sodium Food
Exchanges: 0 Grain(Starch); 72 1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit;
55 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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