| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Saffron threads |
| 2 |
c |
Chicken stock or canned low-salt broth |
| 4 |
oz |
Kumquats; quartered |
|
|
; lengthwise, seeded |
| 4 |
oz |
Pitted prunes |
| 2 |
tb |
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.
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