| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Israeli |
Stern1 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil 45 mL |
| 2 |
|
Chickens, cut up skin on or |
|
|
off 2 |
|
|
Salt and pepper |
| 1 |
|
Onion, finely chopped 1 |
| 3 |
|
Cloves garlic, finely |
|
|
chopped 3 |
| 1 |
T |
Chopped fresh ginger root 15 |
|
|
mL |
| 1 |
t |
Cumin 5 mL |
| 1 |
t |
Cinnamon 5 mL |
| 1/2 |
t |
Saffron threads, crushed 2 |
| 1/4 |
t |
Cayenne 1 mL |
| 1 |
|
Plum tomatoes with juices 1 |
|
|
28 oz/798 mL |
|
|
TO FINISH |
| 1/4 |
c |
Honey 50 mL |
| 1 |
T |
Lemon juice 15 mL |
|
|
Salt and pepper to taste |
|
|
GARNISH |
| 1 |
T |
Sesame seeds, toasted 15 mL |
| 1/4 |
c |
Cilantro leaves 50 mL |
INSTRUCTIONS
Heat oil in a large deep skillet. Season chicken with salt and pepper
and brown well. Remove from skillet. Discard all but 2 tbsp/25 mL fat
from pan. Add onions, garlic and ginger. Cook until tender. Add cumin,
saffron, cinnamon and cayenne. Cook 30 seconds. Add tomatoes, breaking
them up with a spoon. Bring to a boil. Return chicken to pan. Combine
with sauce. Cover and simmer gently 30 minutes. Remove chicken from
pan and keep warm. Add honey, lemon, salt and pepper to tomatoes in
pan. Cook, reducing juices, stirring often, uncovered, until thick.
Spoon sauce over chicken. Sprinkle with sesame and cilantro. Cook 3
cups/750 mL Israeli couscous in a large pot of boiling water for 5 to
6 minutes until tender. Drain well and toss with 2 tbsp/25 mL butter
or garlic olive oil and salt and pepper to taste. Serve with the
chicken. Converted by MC_Buster. NOTES : Makes 6 servings Converted
by MM_Buster v2.0l.
A Message from our Provider:
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