Difference between revisions of "Moroccan Chicken"
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# Sprinkle the [[chicken]] with [[paprika]] and [[salt]]. | # Sprinkle the [[chicken]] with [[paprika]] and [[salt]]. | ||
# Place them in a pan with either vegetable or [[olive oil]] and cook until they are brown, turning occasionally. | # Place them in a pan with either vegetable or [[olive oil]] and cook until they are brown, turning occasionally. | ||
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# Serve piping hot! | # Serve piping hot! | ||
| − | [[Category:Moroccan Meat | + | [[Category:Moroccan cuisine]] |
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Honey Recipes]] | [[Category:Honey Recipes]] | ||
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Latest revision as of 16:40, 15 July 2012
Description
A gorgeous dish straight from the heart of Morocco.
- This recipe serves 6.
Ingredients
- 2 quartered chickens
- 2 lbs chopped onions
- olive / vegetable oil
- 9 oz raisins
- 3 oz pine nuts
- ½ cup honey
- paprika
- salt
- cloves
Procedures
- Sprinkle the chicken with paprika and salt.
- Place them in a pan with either vegetable or olive oil and cook until they are brown, turning occasionally.
- Saute the onions in another pan for about 8 minutes and add the raisins, cloves, and pine nuts.
- Leave the mixture to saute for another five minutes.
- Remove the pan from the heat and add the honey.
- Leave that for a minute or so.
- Put the chicken in a baking dish and cover with the mixture.
- Bake that in a pre-hated oven.
- Leave it at 325°F for 1 hour.
- Serve piping hot!
