Moroccan Chicken with Nuts and Dried Fruits

moroccan chicken

This chicken is a traditional dish served for the holidays. Dried fruits mixed with different spices create a burst of flavors and a syrupy sauce that envelopes the chicken with a delectable taste.

  • 2 tablespoons olive oil
  • 2 large onions, sliced
  • 1 tablespoon nutmeg
  • 1 tablespoon garlic powder
  • 1 tablespoon allspice
  • 1 whole chicken, cut in 8 pieces
  • Salt
  • Pepper
  • 3 tablespoons honey
  • Juice of one lemon
  • 1 1/2 cups warm water
  • 1 tablespoon ground ginger
  • 2 cinnamon sticks
  • 4 garlic cloves minced
  • 2 star anise
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon thyme
  • 1/2 cup dried apricots
  • 1/2 cup dried plums
  • Toasted sliced almonds
  • Chopped cilantro
  • Ground cinnamon

Preheat oven to 350F. In a large pot, heat one tablespoon of olive oil and sauté the onions until translucent.  In a large bowl, mix the nutmeg, garlic powder, allspice and salt and pepper. Pour one tablespoon oil over the chicken and then rub in the spice mix.  Remove the onions from the pot and add the chicken.   Brown the chicken on both sides.  Then add the honey, lemon juice, water and the rest of the spices. Lower the flame and let it cook for about 10-15 minutes.

In a large oven proof dish, arrange the onions on the bottom and place the chicken on top. Cover and place in the preheated oven.  Cook for 35 minutes. Remove pot from oven and place chicken on a plate.  Put the dried fruit in the pot and then put the chicken back on top.  Place back in the oven, uncovered for 25 minutes.  Remove from the oven and garnish with toasted almonds and chopped cilantro and sprinkle some cinnamon on top.

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