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Categories:
sunflower oil butter chicken onion garlic ground cinnamon ground ginger tomatoes honey almonds sesame seeds salt freshly ground black pepper corn bread
Viewed: 3 - Published at: 9 years agoIngredients
- 2 tbsp sunflower oil
- 25g butter
- 1 whole chicken, quartered
- 1 onion, grated or very finely chopped
- 1 garlic clove, crushed
- 1 tsp ground cinnamon
- good pinch of ground ginger
- 1.5kg tomatoes, peeled, cored and roughly chopped
- 2 tbsp clear honey
- 50g blanched almonds
- 1 tbsp sesame seeds
- salt
- freshly ground black pepper
- Moroccan corn bread, to serve
Method
- Heat the oil and butter in a large casserole. Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browned.
- Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble.
- Lower the heat, cover and simmer very gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through.
- Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduced to a thick puree, stirring frequently. Stir in the honey, cook for a minute and then return the chicken to the pan and cook for 2-3 minutes to heat through. Dry fry the almonds and sesame seeds or toast under the grill until golden.
- Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds.
- Serve with Moroccan corn bread.
