Asian / Moroccan Chicken with Dried Fruit

21 Feb 2003   | Chicken · Main · Mid Eastern

A bit of an Asian / Moroccan mix that Galit wanted me to try. 

Asian / Moroccan Chicken with Dried Fruit

Asian / Moroccan chicken dish with an interesting combination of honey, soy, and spices.
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Ingredients Method

Ingredients
  

Ingredients for marinade
  • 1/2 cup olive oil
  • 2 tablespoons sesame oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • 1/2 cup soy sauce
  • 5 garlic cloves chopped
  • 3 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 flat teaspoon of turmeric
  • 1 tablespoon of cumin seeds ground
  • 2 tablespoon sesame seeds
  • salt and pepper
  • 2 cups red wine
Ingredients for chicken
  • 12 chicken drum sticks
  • 6 small red onions whole, peeled
  • 12 pieces Jerusalem artichoke or potato
  • 250 grams dried figs
  • 200 grams dried prunes
  • 200 grams dried apricots
Ingredients for serving
  • Cooked Rice or couscous
  • Whole nuts

Method
 

  1. Mix marinade in a tray
  2. Add remaining ingredients to tray. Mix.
  3. Keep in the fridge from 3-24 hours to marinate.
  4. Bake at 180° C for 40 minutes until chicken gets a shiny brown colour.
  5. Periodically brush with marinade as it cooks.
  6. Pour chicken and sauce over a bed of rice or couscous.
  7. Sprinkle nuts on top
  8. Serve.

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