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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Moroccan Chicken with Currants and Honey Syrup Recipe

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This recipe for Moroccan Chicken with Currants and Honey Syrup is from Chosun Cuisine, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken thighs
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. tumeric
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
1/4 c. slivered almonds, optional
2 T. butter
Chopped, fresh cilantro
Honey Syrup-recipe follows
Directions:
Directions:
Combine spices with olive oil. Add chicken and marinate for at least 2 hours. Meanwhile, prepare Honey Syrup. Heat 1/2 c. water, 2 T. honey, 1/4 c. dried currants, and 2 cinnamon sticks in a small sauce pan over medium heat. Bring to a boil and reduce heat; leave uncovered. Syrup is done when liquid is reduced by half. Remove cinnamon stick before serving. In a heavy skillet over medium heat, add almonds and heat just until fragrant, stirring constantly. Remove almonds and set aside. In the same skillet, melt butter and add marinated chicken; brown on each side about 5 minutes. Cover and let chicken steam to finish cooking, about 5-10 minutes. Let rest before slicing. Drizzle chicken with Honey Syrup, sprinkle with almonds and cilantro. Serve over couscous.

 

 

 

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