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
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Ingredients
- 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
-
Dash
salt
-
Dash
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
Directions
-
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).
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