Moroccan Chicken With Tomatoes And Honey

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 large onion, grated
• 3 tablespoons oil
• 1 large roasting chicken, in pieces
• 1 kg tomato, skinned and chopped
• 1/2 teaspoon ginger, ground
• 1 teaspoon cinnamon
• 1/2 teaspoon saffron or 1/2 teaspoon turmeric
• 2 -4 tablespoons clear honey
• 50 g almonds, coarsely chopped, blanched
• 1 tablespoon sesame seeds
• salt
• 1/4-1/2 teaspoon ground pepper (need to be lightly generous on the amount 1/4 - 1/2 t to complement the sweet flavours)

Recipe

• 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.
• 3 set oven at 400 deg f/200 deg celsius.
• 4 remove chicken from pot, and roast in oven to brown slightly.
• 5 meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. it should be like a sizzling cream. stir all the time.
• 6 then add the honey and stir in well.
• 7 remove chicken from the oven, and return chicken to the pot. if the sauce is a nice consistency, turn heat very low so it does not reduce further.
• 8 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.
• 9 serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.