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Moroccan Chicken Recipe

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This recipe for Moroccan Chicken, by , is from Aloha From Our Home To Yours!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Anderson


1 Tbsp. olive oil
¼ c. chopped almonds
2 garlic cloves, minced
1 large onion, finely chopped
1 whole chicken
2 Tbsp. harissa (obtained from Middle Eastern specialty grocery stores)
2 c. mixed Middle Eastern olives
1 ¼ c. water (will need a bit more)
1 can chickpeas, drained
2 fresh tomatoes (cut into sixths or eights)
2 Tbsp. dried currants or raisins or craisins
1 Tbsp. honey
¾ tsp. ground cumin
½ tsp. cinnamon
3 c. hot cooked couscous

Heat oil in large pan or wok over medium high heat until hot. Add almonds and cook until golden brown. Remove with slotted spoon and set aside to drain on paper towel. Add garlic and onion to same pan that almonds were cooked in. Sauté for 10 minutes or until browned. Mix together harissa paste, water, currants, honey, cumin and cinnamon. Add mixture and chicken to pan and baste chicken. Add additional water if necessary. Add chickpeas and tomatoes. Reduce heat to medium, cover and cook. Stir gently and baste occasionally for 20-30 minutes, turning chicken once to ensure it doesn’t stick to the bottom of the pan and burn. Remove and place on serving platter/dish, and top with browned, chopped almonds and olives. Serve with couscous and flat bread to dip in the sauce.




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