A characteristic sweet-savory balanced casserole of Moroccan cuisine where chicken pieces are slowly cooked over low heat with dried apricots, cinnamon, and ginger. Served with couscous, this recipe adds a different flavor to guest tables.
Sauté the half-moon sliced onions in olive oil until they turn slightly golden.
Add the chicken pieces along with cinnamon, ginger, and salt, and stir-cook until the outer surface changes color.
Add the dried apricots and hot water and bring to a boil.
Cover and cook over the lowest heat, stirring occasionally, until the chicken becomes tender and the apricots swell. Caution: high heat can toughen the meat.
Important: cook the stew over low heat for a long time, high heat can toughen the meat. Note: dried apricots swell and sweeten during cooking, be sure to taste before adding extra sugar. Allergen not specified.
If you sprinkle a few toasted almonds on top before serving, it's enriched in both texture and appearance.
Admin DadaGastro · verified in test kitchenKabuğunu soymadan denedim, dokusu daha iyiydi bence.
Bu kombinasyonu denemedim ama kulağa iyi geliyor.
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.
Zeytinyağı ile de güzel oluyor, doğru tespit.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım.
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