| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
November 19 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Chicken, cut into 8 pieces |
|
|
4-pound |
| 2 |
|
Onions, chopped |
| 1 |
|
Butternut squash, peeled |
|
|
seeded cut |
|
|
into 3/4-inch |
|
|
pieces 1-pound |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
Saffron threads |
| 2 |
c |
Chicken stock or canned |
|
|
low-salt broth |
| 4 |
oz |
Kumquats, quartered |
|
|
lengthwise seeded |
| 4 |
oz |
Pitted prunes |
| 2 |
T |
Honey |
|
|
Freshly cooked rice or |
|
|
couscous |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle
chicken with salt and pepper, add to skillet and brown, about 7
minutes per side. Transfer chicken to plate. Pour off all but thin
film of fat from skillet. Add onions, reduce heat to medium and saute
until very tender and beginning to brown, about 10 minutes. Add squash
and stir 2 minutes. Add cinnamon, cumin and saffron and stir until
fragrant, about 30 seconds. Add chicken stock and bring to boil,
scraping up browned bits. Add chicken with any drippings on plate,
kumquats, pitted prunes and honey. Cover skillet and simmer until
chicken is cooked through, turning occasionally, about 30 minutes.
Uncover and boil until liquid thickens to sauce consistency if
necessary. Season to taste with salt and pepper. (Can be made 1 day
ahead. Cover and chill. Rewarm covered over medium heat.) Mound rice
or couscous on plates. Spoon chicken and sauce over. Sprinkle with
cilantro and serve. Serves 4. Bon Appetit November 1992 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”