Moroccan Chicken With Kumquats And Prunes Recipes

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
• Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.)
• Mound rice or couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

Steps:

• In large heavy skilled, heat olive oil over medium-high heat.
• Sprinkle chicken with salt & pepper, then add to skillet & brown, about 7 minutes per side.
• Transfer chicken to plate.
• Pour off all but thin film of fat from skillet, then add onions.
• Reduce heat to medium & saute until very tender & beginning to brown, about 10 minutes.
• Add squash & stir 2 minutes.
• Add cinnamon, cumin & saffron & stir until fragrant, about 30 seconds.
• Add chicken stock & bring to boil, scrapping up browned bits.
• Add chicken with any drippings on plate, kumquats, pitted prunes & honey.
• Cover skillet & simmer until chicken is cooked through, turning occasionally, about 30 minutes.
• Uncover & boil until liquid thickens to sauceconsistency, if necessary.
• Season to taste with salt & pepper. (Can be made 1 day ahead, then covered & chilled. Rewarm covered oveer medium heat.).
• Mound rice or couscous on plates, then spoon shicken & sauce over.
• Sprinkle with cilantro & enjoy!

Steps:

• Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
• Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
• Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
• Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
• About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.