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Moroccan Chicken with Prunes,
Almonds and Couscous


This is a great dish for Rosh Hashanah.

Braising chicken in a sauce that combines cinnamon, nutmeg and honey with a hint of saffron might sound surprising, but this is a delicious, spectacular dish. Some people sprinkle the chicken with toasted sesame seeds as well. If you'd like a touch of green, you can garnish the dish with fresh basil.



  1. Combine chicken, onions, salt and pepper in a Dutch oven. Cover; cook over low heat, turning chicken pieces over occasionally, 5 minutes.
  2. Add cinnamon, stock and saffron. Heat to a boil over medium heat. Cover; simmer over low heat, turning pieces occasionally, until breast pieces are tender when pierced with a knife, 35 minutes. Transfer to a plate.
  3. Cook remaining chicken pieces, until tender, covered, 10 minutes.
  4. Transfer chicken to plate.
  5. Add prunes and honey to sauce; cook uncovered over medium heat until prunes are just tender, 5 minutes.
  6. Transfer prunes to a heated bowl; cover. Discard cinnamon stick.
  7. Cook sauce over medium heat, stirring occasionally, to thicken slightly, about 5 minutes.
  8. Add nutmeg. Taste; adjust seasoning.
  9. Return chicken to pan. Cover; heat over low heat 5 minutes.
  10. Fluff couscous with a fork; mound it on a heated platter.
  11. Arrange chicken around or over couscous; spoon sauce and prunes over chicken.
  12. Garnish with almonds.

Prep: 15 minutes | Cook: 1 hour | Servings: 5

Nutrition information: Per serving: 785 calories, 30% of calories from fat, 26 g fat, 6 g saturated fat, 115 mg cholesterol, 88 g carbohydrates, 48 g protein, 425 mg sodium, 8 g fiber

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