Jewish Frenchmoroccan Chicken Recipes

JEWISH FRENCH/MOROCCAN CHICKEN

Steps:

• Brown chicken in the olive oil. Remove chicken from pan.
• In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary.
• Replace the chicken.
• Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt.
• Cover and simmer slowly for at least an hour.
• In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy).
• Add the paste to the stew, stirring gently.
• Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken.
• During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water.

CHICKEN AND FENNEL

Steps:

• Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
• Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
• Trim and clean the fennel bulbs. Cut into 4 pieces each.
• Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
• Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.