Moroccan Chicken

[Swisskaese]

Moroccan Chicken

Serves 8 as Main Dish.

This recipe is from one of Israel's top chefs, Shalom Kadosh.

You can serve this with couscous or rice pilaf.

• 1 c raisins
  
• 1/2 c dry red wine
  
• 3 medium onions, 1 coarsely chopped, 2 thinly sliced
  
• 2 stalks celery, coarsely chopped
  
• 2 large carrots, scrubbed and coarsely chopped
  
• 1-1/2 leeks coarsely chopped
  
• 1 medium tomato, halved
  
• 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley, and 1 bay leaf tied together with a piece of kitchen twine)
  
• 4 sprigs fresh dill
  
• 1 tsp whole allspice
  
• Coarse salt and freshly ground black pepper
  
• 2 three-pound kosher chickens
  
• 1 c blanched almonds
  
• 1/2 c vegetable oil
  
• 1/2 c water
  
• 1 c sugar
  
• 30 medium prunes, pitted
  
• 3 c Brown Chicken Stock (recipe follows)
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1/4 tsp ground cloves
  

Brown Chicken Stock (3-1/2 cups)

• 5 lb chicken wings, necks and backs
  
• 4 medium onions, unpeeled and halved
  
• 3 large carrots, scrubbed and coarsely chopped
  
• 2 large tomatoes, halved and seeded
  
• 1 medium leek, white part only
  
• 10 whole cloves
  
• 1 bouquet garni (2 sprigs parsley, 2 sprigs thyme, and 1 bay leaf tied together with a piece of kitchen twine)
  
• 10 c water
  
• 20 black peppercorns
  
• 1 c white wine
  
• coarse salt
  

1. Combine raisins with 1/4 cup of the red wine. Cover and refrigerate for an 1 hour or overnight.

2. In a large stockpot, add the coarsely chopped onion, celery, carrots, leeks, tomato, bouquet garni, dill, allspice, a pinch of pepper, and water to cover the chickens. Bring to a boil and add the chickens. Bring to a boil, simmer and cook until the chickens are cooked through, 25 to 30 minutes. Remove the chickens and cool. Strain the broth; reserve 4 cups for rice or couscous. Remove skin from the chickens, discard the bones and break up the meat into small strips. Set aside.

3. Heat oven to 350° (180C). Spread almonds on a small baking sheet. Bake until golden brown. Reduce oven temperature to 250° (140C). Set aside to cool.

4. In a large Dutch oven, heat 1/2 cup oil over medium heat. Add the thinly sliced onions, and cook, stirring occasionally, until golden brown.

5. Make the caramel: In a small saucepan, combine sugar and 1/2 cup water over medium heat. Stir to combine. Cook until dark golden brown.

6. Add chicken to onions. Stir to combine, and cook for 5 minutes. Add the soaked raisins, prunes, and 1/2 cup almonds. Cook for 3 minutes. Add remaining 1/4 cup wine, and bring to boil. Add caramel, and return to a boil, stirring gently. Cook for 3 minutes. Add stock, cinnamon, nutmeg, cloves, salt, and pepper. Return to a boil. Transfer to oven, and bake for 40 minutes. Before serving, sprinkle with remaining 1/2 cup almonds.

Brown Chicken Stock

1. Preheat oven to 450° (220C). Roast chicken pieces in a large roasting pan, and roast until golden brown, 15 to 25 minutes. Add onions, carrots, tomatoes, and leek. Roast 25 minutes more, stirring occasionally. Transfer to a large stockpot. Add cloves, bouquet garni, and peppercorns.

2.Place roasting pan over medium heat. Add wine, bring to a boil and deglaze the pan with a wooden spoon. Add to the pot.

3.Add 10 cups water to cover the chicken bones by 2 inches. Bring to a boil, then simmer and cook, skimming if necessary, for approximately 2 hours.

4. Strain through a fine-mesh sieve lined with a damp cheesecloth. Season with salt if desired. Cool to room temperature. Transfer to an airtight container. Refrigerate for up to 3 days, or freeze for up to 2 months.

Keywords: Main Dish, Kosher, Intermediate, Chicken, African

( RG1818 )