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Author Notes: I haven't been to North Africa but I imagine that this is something similar to what you would find there - eating it transports me to that place. I originally found this recipe made with lamb about 15 years ago and realized that no one liked the taste of the lamb but loved the broth and combination of flavors - and now it's the most requested dish from guests at my table. —womenwine
8 chicken thighs, 4 bone-in chicken breast
- 1 large onion
- 1/4 cup vinegar
- 1/3 cup apricot preserves or chopped dried apricots
- 4 large sweet potatoes or yams
- dashes salt
- dashes pepper
- 1 can garbanzo beans
- 6 cups water or
- 1 chicken bouillon cube
- 3 cloves finely chopped garlic
- 1 teaspoon cinnamon
1/2 Hour Before Serving
- 1 tablespoon cumin
- 1 tablespoon fenugeek
- 1 tablespoon coriander
- 1/3 cup golden raisins
- Brown chicken with salt, pepper in olive oil and remove from pot
- Slice onion and add to empty pot with 1/4 c red wine vinegar - let steam with lid half on the pot until reduced, onions pink
- Add 2-3 T olive oil and cook down onions you want them to be soft and carmelized but not burned
- Put chicken back in pot with onions, add enough water to cover and two boullion cubes
- Add apricot preserves, chick peas, cinnamon bring to a gentle boil and reduce to a simmer for about an hour.
- 1/2 hour before serving add peeled chunks of sweet potato to pot, spices, raisins
- Simmer until sweet potatoes are soft (but not mushy) about 30 minutes
- Serve over individual bowls of plain couscous with side garnishes of lemon wedges, hot sauce or tabasco, chopped cilantro. Give dinners a side plate for bones (you want to go through and remove the floating skin from the chicken before serving).
- This recipe was entered in the contest for Your Best Sweet Potato Recipe
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Churros: the free-form, fast donut.
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