Chicken with Tomatoes and Honey
Description
Serves 4
Ingredients
30ml/2tbsp sunflower oil
25g/1oz/2tbsp butter
4 chicken quarters or 1 whole chicken, quartered
1 onion, grated or very finely chopped
1 garlic clove, crushed
5ml/1tsp ground cinnamon
good pinch of ground ginger
1.5kb/3-3½lb tomatoes, peeled, cored and roughly chopped
30ml/2tbsp clear honey
50g/2oz/⅓cup blanched almonds
15ml/1tbsp sesame seeds
salt and freshly ground black pepper
Moroccan corn bread, to serve
25g/1oz/2tbsp butter
4 chicken quarters or 1 whole chicken, quartered
1 onion, grated or very finely chopped
1 garlic clove, crushed
5ml/1tsp ground cinnamon
good pinch of ground ginger
1.5kb/3-3½lb tomatoes, peeled, cored and roughly chopped
30ml/2tbsp clear honey
50g/2oz/⅓cup blanched almonds
15ml/1tbsp sesame seeds
salt and freshly ground black pepper
Moroccan corn bread, to serve
Instructions
1. Heat the oil and butter in a large casserole. Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browed.
2. Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble.
3. Lower the heat, cover and simmer very gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through.
4. Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduced to a thick purée, stirring frequently. Stir in the honey, cook for a minutes and then return the chicken to the pan and cook for 3-4 minutes to heat through. Dry fry the almonds and sesame seeds or toast under the grill until golden.
5. Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds. Serve with Moroccan corn bread.
2. Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble.
3. Lower the heat, cover and simmer very gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through.
4. Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduced to a thick purée, stirring frequently. Stir in the honey, cook for a minutes and then return the chicken to the pan and cook for 3-4 minutes to heat through. Dry fry the almonds and sesame seeds or toast under the grill until golden.
5. Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds. Serve with Moroccan corn bread.
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