Moroccan Chicken

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I developed this recipe for Manischewitz, using their chicken broth. Don’t be intimidated by the long list of spices. There is lots of action in the flavor profile and Moroccan cuisine is one of my favorites.

1h 30m 8
Easy Gluten Free Low Carb Meat Freezer-Friendly

Directions

Prepare the Chicken

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Heat a large sauté pan over medium heat; add oil. When oil is hot, sauté onions, garlic, and ginger till soft. Add the spices.

  3. Lower heat; cook for additional two minutes. Transfer onion, garlic, and ginger to a large baking dish or two nine- by 13-inch pans.

  4. Increase heat to high; using the same sauté pan, sear the chicken pieces for a few minutes on each side until brown on both sides.

  5. Place chicken into the baking dish; set aside.

  6. In a small bowl, stir together broth, honey, cilantro, cinnamon stick, dates, and apricots; pour mixture over the chicken.

  7. Cover pan(s) tightly with foil; bake for 45 minutes.

  8. Raise oven temperature to 400 degrees Fahrenheit. Uncover pan(s); baste chicken with pan juices and bake for another 20 minutes, uncovered, until chicken is golden brown.

Acknowledgment

Description:

Reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.

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1 Comment

Thomas Turner •

would I use half of all the ingredients if I wanted to make only enough for 4 servings or would I need to experiment with them?

Avigael Levi Kosher.com Team •
Reply to Thomas Turner

You mean to just cut the recipe in half? Yes.

Thomas Turner •
Reply to Avigael Levi

Ok thanks that's what I thought just wasn't forsure