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.
- 3 pounds chicken pieces
- 2 yellow onions, minced
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 stick cinnamon
- 1 cup chicken stock, broth or water
- 1/8 teaspoon saffron threads
- 1 1/3 cups pitted prunes
- 2 tablespoons honey
- Freshly grated nutmeg
- 1 (10 ounce) package plain couscous, cooked to package directions
- 1/2 cup whole blanched almonds, lightly toasted
- Combine chicken, onions, salt and pepper in a Dutch oven. Cover; cook over
low heat, turning chicken pieces over occasionally, 5 minutes.
- 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.
- Cook remaining chicken pieces, until tender, covered,
- Transfer chicken to plate.
- Add prunes and honey to sauce; cook uncovered over medium heat until prunes
are just tender, 5 minutes.
- Transfer prunes to a heated bowl; cover. Discard cinnamon
- Cook sauce over medium heat, stirring occasionally, to thicken slightly,
about 5 minutes.
- Add nutmeg. Taste; adjust seasoning.
- Return chicken to pan. Cover;
heat over low heat 5 minutes.
- Fluff couscous with a fork; mound it on a heated platter.
- Arrange chicken
around or over couscous; spoon sauce and prunes over chicken.
- 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