Moroccan Chicken

Roast Chicken and Other Stories

2 Chickens, quartered

2 lb Chopped onions (NOT A TYPO!)

9 oz Raisins

3 oz Pine nuts

1/2 c Honey

Paprika Salt Cloves Salt and paprika chickens. Brown in oil. In another skillet, saute onions until clear. Add raisins, cloves, and pine nuts; saute a few minutes more. Remove from heat and add honey. Adjust seasonings to taste. Place chicken in baking dish, cover with mixture and bake at 325F for 1 hour or until nicely browned and tender. This recipe came from a Moroccan restaurant in the old quarter of Jerusalem. The owners generously gave us this recipe at our request -- in a mixture of Hebrew and Arabic with metric measurements. Many people contributed to the translation, and the result is worth their efforts. So to be faithful, you should actually use 2.2 pounds of onions -- 1 kilo!

Mums Know Best: The Hairy Bikers' Family Cookbook

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