Moroccan Chicken with Dried Fruits and Caramelized Onions

Name: Moroccan Chicken with Dried Fruits and Caramelized Onions
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: Morocco
Ingredients: 2 pounds boneless, skinless chicken breasts; 4 sprigs each parsley and cilantro, tied into a bundle (a bouquet garni); 3 medium onions (about 12 ounces), peeled and cut into thin wedges; 1 teaspoon ground cinnamon, or to taste; 2 tomatoes, cut in half, seeded, and grated; 1 small onion, thinly sliced; 1 to 2 tablespoons canola oil; 2 teaspoons minced fresh ginger or ½ teaspoon ginger powder; 3 tablespoons chopped flat-leaf parsley; 1 teaspoon ground coriander; Couscous; ½ cup raisins; 2 cloves garlic, minced; 1 pound carrots, peeled and cut into 1-inch pieces; 18 pitted prunes; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 pound potatoes (2 medium potatoes), peeled and cut into 1-inch pieces; ¼ teaspoon saffron threads; ½ teaspoon turmeric; 8 dried figs (about 4 ounces); ¼ cup sugar

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 10

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Friday night is chicken night throughout much of the Jewish world. In my Ashkenazi family, the arrival of Sabbath meant chicken soup, capon, or gedempfted chicken. In Morocco, a Friday night chicken dinner would mean this lively chicken stew—fragrant with saffron and turmeric—served over couscous. The pairing of fruit and meat, the fusing of sweet and savory flavors, is characteristic of Jewish cooking from North Africa to Eastern Europe.

Ingredients

Africa
Morocco
Stew
Mediterranean

Ingredients

Method