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Moroccan Chicken with Almonds Recipe

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This recipe for Moroccan Chicken with Almonds, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lucas Colmenares (class of 2010)

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
4 lb. chicken, cut into 8 pieces
2 onions, chopped
1 lb. butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. saffron threads
4 oz. almonds
4 oz. pitted prunes
2 T. honey

Directions:
Directions:
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add cumin and saffron and stir until fragrant, about 30 seconds. Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency. Season to taste with salt and pepper. In separate saucepan add the prunes with water, cinnamon and honey; boil about 15 minutes. Boil the sauce down until it is syrupy. Meanwhile skin the almonds and fry them quickly in oil a few minutes before the meal is to be served. Arrange in a dish with prunes on top. Pour the sauce over and decorate with almonds.

 

 

 

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