Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Chickens, quartered |
2 pounds | Chopped onions (NOT A TYPO!) |
9 ounces | Raisins |
3 ounces | Pine nuts |
½ cup | Honey |
\N \N | Paprika |
\N \N | Salt |
\N \N | Cloves |
CORINNE KATCHER, PMJH95A
Salt and paprika chickens. Brown in oil. In another skillet, saute onions until clear. Add raisins, cloves, and pine nuts; saute a few minutes more. Remove from heat and add honey. Adjust seasonings to taste. Place chicken in baking dish, cover with mixture and bake at 325F for 1 hour or until nicely browned and tender. This recipe came from a Moroccan restaurant in the old quarter of Jerusalem. The owners generously gave us this recipe at our request -- in a mixture of Hebrew and Arabic with metric measurements. Many people contributed to the translation, and the result is worth their efforts. So to be faithful, you should actually use 2⅕ pounds of onions -- 1 kilo!
Shared by Corinne Katcher PMJH95A