This characteristic Moroccan sweet-savory stew slowly cooks chicken pieces over low heat with dried apricots, cinnamon, and ginger. Served with couscous, it adds a distinctive dish to a meal for guests.
Sauté the half-moon-cut onion in olive oil until lightly golden.
Add the chicken pieces and cook, stirring, with the cinnamon, ginger, and salt until the outside changes color.
Add the dried apricots and hot water, then bring to a boil.
Cover and cook over the lowest heat, stirring occasionally, until the chicken is tender and the apricots have plumped. Note: high heat can make the meat tough.
Important: Cook the stew slowly over low heat; high heat can make the meat tough. Dried apricots swell and become sweeter as they cook, so taste before adding any sugar. No allergens are specified.
Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı. İlk seferde dağıldı, ikinci denemede daha iyi tutundu.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Tarçın yerine biraz zencefil ekledim, hoş bir fark yarattı.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım.
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