Moroccan Chicken with Tomatoes and Honey

Name: Moroccan Chicken with Tomatoes and Honey
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 large onion; 3 tbsp oil; 1 large roasting chicken; 1 kg tomatoes; 0.5 tsp ginger; 1 tsp cinnamon; 0.5 tsp saffron; 2 tbsp clear honey; 50 g almonds; 1 tbsp sesame seeds; salt; 0.25 tsp ground pepper

Chicken, tomatoes and clear honey come together in this dish, fragrant with ginger and cinnamon and roasted in the oven. It's finished with toasted nuts.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 80 min · 100 min total
Difficulty: medium

1
Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
2
Cover, and cook over low heat, stirring from time to time, for 1 hour. Set oven at 400 deg F/200 deg Celsius.
60 min
3
Remove chicken from pot, and roast in oven to brown slightly. Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
4
Then add the honey and stir in well. Remove chicken from the oven, and return chicken to the pot.
5
Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
6
Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.