Marrakesh chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken pieces; skinned and washed |
| ½ | cup | Honey |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cumin |
| 1 | tablespoon | Toasted sesame seeds |
Directions
Source: Detroit Free Press (not sure when) Preheat oven to 375°. Place chicken in a 9 inch by 13 inch foil lined baking dish. Set aside. In a small bowl, whisk together honey, cinnamon, turmeric and cumin. Pour honey mixture over the chicken. Rut to coat all sides of chicken. Cover and let stand on counter for 30 minutes. Bake chicken, uncovered, 40 minutes or until juices run clear and chicken is thoroughly cooked. Baste periodically throughout cooking, as desired.
Before serving, top with sesame seeds.
Posted to JEWISH-FOOD digest V97 #322 by auntiekim@... (KImberly E Novak) on Dec 9, 1997