Moroccan Chicken with Tomatoes, Saffron and Honey (8)
6 - 7lb chicken quartered
Salt and pepper
3 T Butter or Oil
2 onions grated
2 cloves of garlic, crushed
4 t cinnamon
½ t ground ginger
2 T fresh ginger, grated or minced
Large pinch of saffron
7 lb tomatoes, peeled and seeded and cut in large chunks
4 T fragrant honey
4 T golden raisins
4 oz. blanched almonds, toasted
Season chicken and brown in oil, remove and add following spices and cook for about five minutes or until garlic is translucent.
Add tomatoes and chicken to the pot and cook gently, covered, stirring occasionally for about an hour or until meat is nearly falling off the bone.
Remove chicken and keep warm.
Add the honey and raisins and reduce sauce to a sizzling cream, where the tomatoes are just starting to caramelize, stirring often so it doesn’t stick or burn.
Return chicken to the pan and reheat.
Serve hot, covered with sauce and sprinkled w/ toasted almonds and sesame seeds.