Moroccan Chicken With Prunes, Honey and Almonds |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 tablespoons oil |
1 onion, diced |
1/2 teaspoon table salt, to taste |
1/2 teaspoon ground black pepper, to taste |
1/2 teaspoon cinnamon |
1/4 teaspoon turmeric |
1/4-1/2 cup water |
12 skinless chicken thighs (bone-in) |
24 prunes, quartered |
1/2 cup toasted slivered almonds |
1/4 cup honey |
2 teaspoons toasted sesame seeds, to garnish (optional) |
Directions:
1. In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
2. Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
3. Add enough water to cover bottom of pan 1/8 deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
4. Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.
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