Moroccan Chicken With Kumquats And Prunes Recipes

MOROCCAN CHICKEN (WITH PRUNES)

Steps:

• Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
• Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
• Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
• Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
• About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

MOROCCAN CHICKEN BREASTS

Steps:

• In large heavy skilled, heat olive oil over medium-high heat.
• Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
• Transfer chicken to plate.
• Pour off all but thin film of fat from skillet, then add onions.
• Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
• Add squash & stir 2 minutes.
• Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
• Add chicken stock & bring to boil, scrapping up browned bits.
• Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
• Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
• Uncover & boil until liquid thickens to sauceconsistency, if necessary.
• Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
• Mound rice or couscous on plates, then spoon shicken & sauce over.
• Sprinkle with cilantro & enjoy!