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Ingredientes
- 3 Tbsp. Extra virgin olive oil 45 mL
- 2 x Chickens, cut up, skin on or possibly off 2
- Â Â Salt and pepper
- 1 x Onion, finely minced 1
- 3 x Cloves garlic, finely minced 3
- 1 Tbsp. Minced fresh ginger root 15 mL
- 1 tsp Cumin 5 mL
- 1 tsp Cinnamon 5 mL
- 1/2 tsp Saffron threads, crushed 2 mL
- 1/4 tsp Cayenne 1 mL
- 1 can Plum tomatoes with juices 1, (28 ounce/798 mL)
- Â Â TO FINISH,
- 1/4 c. Honey 50 mL
- 1 Tbsp. Lemon juice 15 mL
- Â Â Salt and pepper to taste
- Â Â GARNISH,
- 1 Tbsp. Sesame seeds, toasted 15 mL
- 1/4 c. Cilantro leaves 50 mL
Direcciones
- Heat oil in a large deep skillet. Season chicken with salt and pepper and brown well. Remove from skillet. Throw away all but 2 tbsp/25 mL fat from pan.
- Add in onions, garlic and ginger. Cook till tender. Add in cumin, saffron, cinnamon and cayenne. Cook 30 seconds. Add in tomatoes, breaking them up with a spoon. Bring to a boil.
- Return chicken to pan. Combine with sauce. Cover and simmer gently 30 min. Remove chicken from pan and keep hot.
- Add in honey, lemon, salt and pepper to tomatoes in pan. Cook, reducing juices, stirring often, uncovered, till thick.
- Spoon sauce over chicken. Sprinkle with sesame and cilantro.
- Cook 3 c./750 mL Israeli couscous in a large pot of boiling water for 5 to 6 min till tender. Drain well and toss with 2 tbsp/25 mL butter or possibly garlic extra virgin olive oil and salt and pepper to taste. Serve with the chicken.
- NOTES : Makes 6 servings
