Saffron-Spiced Moroccan Chicken with Dried Fruits
This vibrant Moroccan-style chicken dish brings together the aromatic spices and sweetness of dried fruits, creating a delightful balance of flavors that will impress your family and friends. With succulent chicken quarters simmered gently in a rich sauce of honey, cinnamon, and seasonal fruits, every bite is a celebration of tastes that embodies the warmth of Moroccan cuisine. This recipe is also kosher for Passover, making it a perfect centerpiece for your holiday table.
5
Servings
N/A
Calories
13
Ingredients
Ingredients
chicken quarters
5 (cleaned and patted dry)
olive oil
1/4 cup (for frying)
salt
to taste
pepper
to taste
cinnamon
1 teaspoon (ground)
honey
2 tablespoons
prunes
1/2 lb (pitted)
dried apricots
6 ounces (sliced)
golden raisins
6 ounces
green apples
2 (peeled, cored, and cut into quarters)
whole almonds
3 ounces (blanched)
water
1 cup
dry white wine
1 cup
Instructions
1
In a large, heavy frying pan, heat the olive oil over medium-high heat.
2
Add the chicken quarters to the hot oil. Season them generously with salt, pepper, cinnamon, and drizzle with honey. Brown them on all sides, about 5-7 minutes.
3
Once the chicken is browned, scatter the pitted prunes, sliced dried apricots, and golden raisins around the chicken in the pan.
4
Pour in the water and dry white wine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 1/2 hours, stirring occasionally, until the chicken is tender and the sauce thickens.
5
As the chicken nears completion, prepare the green apples by peeling, coring, and quartering them. Add the apple quarters to the pot and cook until the apples are soft, about 10-15 minutes.
6
In a separate frying pan, heat a small amount of oil over medium heat. Add the whole blanched almonds and toast them until they are golden brown, stirring frequently to avoid burning.
7
To serve, plate the chicken pieces and spoon the fruit medley on top. Sprinkle with the toasted almonds for an added crunch and garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron-Spiced Moroccan Chicken with Dried Fruits?
It is a vibrant Moroccan-style dish featuring chicken quarters simmered with aromatic cinnamon, honey, and a variety of dried fruits like prunes, apricots, and raisins.
Is this recipe suitable for Passover?
Yes, this recipe is specifically noted as being kosher for Passover, making it a great choice for holiday meals.
How many people does this recipe serve?
This recipe is designed to provide 5 servings.
What cut of chicken is best for this recipe?
The recipe calls for 5 chicken quarters, cleaned and patted dry.
Can I use boneless chicken instead?
While chicken quarters are recommended for tenderness during the long simmer, you can use boneless cuts, though you may need to reduce the cooking time.
What dried fruits are included in the fruit medley?
The dish includes 1/2 lb of pitted prunes, 6 ounces of sliced dried apricots, and 6 ounces of golden raisins.
Do I need to pit the prunes before cooking?
The recipe specifically calls for pitted prunes to ensure they are ready for the fruit medley.
What kind of apples should I use?
The recipe recommends using 2 green apples, which should be peeled, cored, and cut into quarters.
Can I substitute the dry white wine?
If you prefer not to use wine, you can substitute it with chicken broth or additional water with a squeeze of lemon juice.
How long does the chicken need to simmer?
The chicken should simmer for 1 1/2 hours until it is tender and the sauce has thickened.
Why do I need to brown the chicken quarters?
Browning the chicken in olive oil with salt, pepper, cinnamon, and honey helps develop a rich flavor and golden color.
Is honey used in this Moroccan dish?
Yes, 2 tablespoons of honey are drizzled over the chicken during the browning process to provide sweetness.
What spices are used for seasoning?
The main spices used are ground cinnamon, salt, and pepper, which complement the sweetness of the fruits.
How are the almonds prepared for this dish?
Three ounces of whole blanched almonds are toasted in a separate frying pan with a small amount of oil until golden brown.
Can I use sliced almonds instead of whole almonds?
Yes, sliced almonds can be used, but keep a close eye on them while toasting as they will brown much faster than whole almonds.
What type of oil is used for frying?
The recipe uses 1/4 cup of olive oil for browning the chicken and a small additional amount for toasting the almonds.
How do I know when the sauce is ready?
The sauce is ready when it has thickened after simmering for 1 1/2 hours and the flavors have melded.
What should I serve with this Moroccan chicken?
This dish is excellent served on its own or with a side of potatoes; if it is not for Passover, it pairs beautifully with couscous.
Can I make this recipe in a slow cooker?
Yes, you can brown the chicken first and then transfer everything to a slow cooker, cooking on low for 6-8 hours and adding the apples in the last hour.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days.
Can this chicken dish be frozen?
Yes, this dish freezes well. Allow it to cool completely before placing it in a freezer-safe container for up to 3 months.
Is this recipe gluten-free?
Based on the ingredients listed, this recipe is naturally gluten-free.
Can I use red wine instead of white wine?
You can use red wine, but it will change the color and flavor profile of the sauce; white wine is preferred for a lighter, fruitier taste.
What if I do not have golden raisins?
Regular dark raisins can be used as a substitute, though they may have a slightly different sweetness level.
When do I add the green apples?
Add the quartered green apples during the last 10-15 minutes of the simmering process until they are soft.
How do I prevent the almonds from burning?
Stir the almonds frequently over medium heat and remove them from the pan immediately once they reach a golden brown color.
Is this dish spicy in terms of heat?
No, this dish is aromatic and spiced with cinnamon, but it does not contain chili peppers or high-heat spices.
Can I add other vegetables to this pot?
Sliced carrots or onions would be a great addition and would complement the sweet and savory Moroccan flavors.
How should I prep the chicken?
The chicken quarters should be cleaned and patted dry with paper towels to ensure they brown properly in the oil.
Is this a good recipe for a dinner party?
Yes, the vibrant colors of the dried fruits and the aromatic scent of cinnamon make it an impressive centerpiece for any festive meal.