Moroccan Chicken with Dried Fruits and Caramelized Onions

Preparation info
  • Serves


    • Difficulty


    • 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.