Chicken with Tomatoes and Honey

Name: Chicken with Tomatoes and Honey
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 onion, finely chopped; generous pinch of ground saffron; 150 g (5½ oz) butter, cut into pieces; 75 g (3 oz) blanched almonds; 2.5 kg (5 lb 8 oz) tomatoes, skinned, deseeded and chopped (I tend only to skin them if the skin is very thick); 1.5 kg (3 lb 5 oz) chicken, either left whole or cut into serving pieces; 2 teaspoons ground cinnamon; 1 dessertspoon toasted sesame seeds; olive oil; salt and pepper; 3 tablespoons thick honey

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a Moroccan dish and one you can serve with couscous, which you can steam on top of the pot with the chicken or simply pour hot water over it in a bowl and leave the grains to swell. I don’t think this breaches your one-pot integrity. It’s also very good with a salad.

Ingredients

1.5 kg (3 lb 5 oz) chicken, either left whole or cut into serving pieces

Africa
Morocco
Stew
Main course
Mediterranean
Gluten-free

Method

Place the chicken or the chicken pieces in a casserole and cover with the tomatoes. Add the butter, the saffron and onion and season. Cover and cook over a moderate heat, stirring occasionally.

After about 50 minutes, when the chicken is cooked so that the flesh comes easily from the bones, remove it. Raise the heat under the casserole and continue cooking until the tomatoes have become