Inspired by Marjan's quinoa & lamb delight, and prompted by the cool autumn days here in Switzerland with winter just around the corner, I suddenly felt the urge to make one of my favorite dishes: Moroccan chicken!
When my good friend Michi first made this dish for me I was hooked in an instant – so many great flavors in one dish. I don’t know if the recipe is an authentic Moroccan one, but I believe the use of cinnamon is typical for Moroccan cuisine.
If your taste buds are willing to explore some rather unknown combinations - cinnamon, honey, prunes, and saffron - you will love this dish!
Ingredients (serves four)
1 chicken (or chicken pieces of your choice (breast, thighs, drum sticks) that equal one whole chicken in weight)
2 tablespoons butter
1 onion (ground)
1 pinch saffron
1 cinnamon stick
2 cups water
½ lb. prunes
2 tablespoons honey
½ teaspoon cinnamon powder
2 teaspoons roasted sesame seeds
salt and pepper to taste
Serve with rice (brown rice or wild rice mix go well)
1. If using a whole chicken, take it apart.
2. Melt butter in a big pot (over medium heat) and sauté chicken pieces for a few minutes, add ground onion, some salt and pepper, saffron, and cinnamon stick. Add water, bring to a boil and let simmer for about 30 minutes. If needed, add more water.
3. Remove chicken pieces from sauce, add prunes and let simmer for 10-15 minutes. Add honey and cinnamon powder and let simmer for another 10 minutes. Put chicken pieces back into sauce for a few minutes to warm up again.
4. Roast the sesame seeds (in a pan without any oil or butter added).
5. Serve chicken with rice and sprinkle sesame seeds on top of everything.