Jewish Frenchmoroccan Chicken Recipes

Steps:

• Brown chicken in the olive oil. Remove chicken from pan.
• In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary.
• Replace the chicken.
• Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt.
• Cover and simmer slowly for at least an hour.
• In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy).
• Add the paste to the stew, stirring gently.
• Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken.
• During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water.

Steps:

• Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
• In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
• Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
• While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.