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my shuk source for dried fruit

Moroccan cuisine has a strong inflence in Israel being the largest ethnic group to arrive in the 1950’s-70’s before the Russians in the early ’90’s. Moroccan food is usually heavy on aromatic spices, often savory and sweet, not necessarily hot, with an emphasis on stews and tagines, slow-cooked or oven baked. This one always draw compliments to the chef! (tip: use the water you used to soak the dried fruit as a base for the stock/sauce)

6 large chicken pieces skinned, fat removed
2 cloves garlic minced
2 tsp honey
1 package/can small of tomato paste
juice of 1 lemon
1 cup soup stock made with organic powder, or packaged chicken stock (no MSG in my recipes, EVER!)
olive oil
2 1/2 cups mixed dried fruit soaked a few hours ahead of time (I use dried apricots, golden and dark raisins, prunes) chop apricots to make smaller pieces
1/4 c slivered almonds
1 tsp harissa (see previous recipe or if available jarred), or use a thai hot sauce paste

cayenne pepper to taste (depending on how strong the harissa is)

1 tbsp cumin ground
1 tbsp. sweet paprika
2 tsp. cinnamon
1/2 tsp. muscat (Israeli nutmeg)
salt and pepper to taste

moroccan chicken with dried fruit

I fry the minced garlic in olive oil so its pretty browned, add spices, tomato paste and add the stock and simmer until mixed. I then add lemon juice and honey. Depending on the strength of the lemon I balance with more honey. Mix in dried fruit with water you soaked it in (shouldn’t be a lot of water left) and add slivered almonds

I put everything in a dutch oven, chicken pieces first then add all the rest of the ingredients over the top. Chicken should be covered. Bake in 350 F. oven or 185c until chicken falls apart when tested with fork. You must keep looking in on it as the dried fruit tends to burn if you don’t move the sauce around every 10 minutes. Simple to make, takes about 45 minutes to done. Serve over couscous.
Couscous: Prepare 2 cups of instant couscous according to packaged directions five minutes before serving.