Moroccan chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens, quartered | |
| 2 | pounds | Chopped onions (NOT A TYPO!) |
| 9 | ounces | Raisins |
| 3 | ounces | Pine nuts |
| ½ | cup | Honey |
| Paprika | ||
| Salt | ||
| Cloves | ||
Directions
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