| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Whole boneless chicken breasts with skin and wings attached (about 3 pounds); halved |
| 1 |
md |
Onion; sliced thin |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Cinnamon |
| 1 |
tb |
Plus 1 teaspoon finely grated fresh lemon zest |
| 1 |
tb |
All purpose flour |
| 3 |
c |
Chicken broth |
| 2/3 |
c |
Green olives; pitted and sliced thin |
| 2 |
tb |
Honey |
| 1 |
c |
Drained rinsed canned chick peas |
| 4 |
tb |
Chopped fresh coriander springs; (wash and dry before chopping) |
INSTRUCTIONS
In a 3-quart heavy saucepan heat oil over moderately high heat until hot
but not smoking. Pat chicken dry and season with salt and pepper. Cook
chicken, skin side down, until skin is deep golden brown. Transfer chicken
to a plate and reduce heat to moderate. Add onion to pan and cook,
stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and
cook, stirring, 1 minute. Stir in broth, olives, and honey.
Return chicken to pan and simmer, uncovered, stirring occasionally, until
done, about 10 minutes. Transfer chicken to 4 plates. Add chick peas to
sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce
over chicken and sprinkle with coriander.
Yield: 4 servings
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9038
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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