Moroccan chicken

Yield: 6 servings

Measure Ingredient
2 Chickens, quartered
2 pounds Chopped onions (NOT A TYPO!)
9 ounces Raisins
3 ounces Pine nuts
½ cup Honey
Paprika
Salt
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

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