Moroccan CHICKEN with Tomatoes and Honey
(from kylerhea’s recipe box)
Similar to a Moroccan tagine, this stew is great dish to make ahead and reheat. Using breasts with the rib keeps the meat more moist. I find that wildflower honey has the most neutral flavor, while mesquite honey adds a nice smoky note. If using saffron feels intimidating, use 1/4 teaspoon ground turmeric instead.
Fast Fact: Cinnamon and ginger add more than flavor. They also have proven health-enhancing benefits.
Quick Tip: To peel the tomatoes, I use a vegetable peeler with a serrated blade. This eliminates dropping them into boiling water until skin splits.
Source: Wildberries - link from this page
Serves 4 peopleCategories: ENTREE, NT, POULTRY
Ingredients
- 1/4 teaspoon saffron threads
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 skinless chicken breasts (1 1/2 lbs), split
- 2 1/2 pounds ripe plum tomatoes, peeled, seeded and chopped (see Quick Tip)
- 3 tablespoons wildflower or mesquite honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
Directions
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Place the saffron in a small bowl. Add 2 tablespoons hot water and soak until the saffron dissolves, about 20 minutes.
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Heat the oil in a large Dutch oven over medium-high heat. Sauté the onions until golden, 6 minutes. Add the chicken and cook, turning it until the breasts are browned on all sides, about 8 minutes. Remove them to plate and set aside.
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Pour 1/2 cup water into the pot and scrape with a wooden spoon to gather up all browned bits on the bottom of the pot. Add the tomatoes and cook until they are softened, 8 minutes. Stir in the honey, cinnamon, ginger, and salt, and return the chicken to the pot. Cover tightly, and cook over medium heat until chicken is very tender, 50 minutes. Serve the chicken and sauce ladled over couscous.