• Moroccan Chicken With Kumquats And Prunes

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    • 2 Tbsp. extra virgin olive oil
    • 1 x chicken cut into 8 pcs (4-lb.)
    • 2 x onions minced
    • 1 x butternut squash peeled, seeded, cut into 3/4-inch pcs (1-lb.)
    • 1/2 tsp grnd cinnamon
    • 1/2 tsp grnd cumin
    • 1/4 tsp saffron threads
    • 2 c. chicken stock or possibly canned low-salt broth
    • 4 ounce kumquats quartered lengthwise, seeded
    • 4 ounce pitted prunes
    • 2 Tbsp. honey
    •     Freshly cooked rice or possibly couscous
    •     Minced fresh cilantro


    1. Heat extra virgin olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add in to skillet and brown, about 7 min per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add in onions, reduce heat to medium and saute/fry till very tender and beginning to brown, about 10 min. Add in squash and stir 2 min. Add in cinnamon, cumin and saffron and stir till fragrant, about 30 seconds. Add in chicken stock and bring to boil, scraping up browned bits. Add in chicken with any drippings on plate, kumquats, pitted prunes and honey.
    2. Cover skillet and simmer till chicken is cooked through, turning occasionally, about 30 min. Uncover and boil till liquid thickens to
    3. sauce consistency if necessary. Season to taste with salt and pepper.
    4. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.)
    5. Mound rice or possibly couscous on plates. Spoon chicken and sauce over. Sprinkle
    6. with cilantro and serve.
    7. Serves 4.

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