Moroccan Chicken With Tomatoes And Honey Recipe

Ingredients

2 tbsp sunflower oil

25g butter

1 whole chicken, quartered

1 onion, grated or very finely chopped

1 garlic clove, crushed

1 tsp ground cinnamon

good pinch of ground ginger

1.5kg tomatoes, peeled, cored and roughly chopped

2 tbsp clear honey

50g blanched almonds

1 tbsp sesame seeds

salt

freshly ground black pepper

Moroccan corn bread, to serve

Preparation

Heat the oil and butter in a large casserole. Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browned.

Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble.

Lower the heat, cover and simmer very gently for 1 hour, stirring and turning the chicken occasionally, until it is completely cooked through.

Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduced to a thick purée, stirring frequently. Stir in the honey, cook for a minute and then return the chicken to the pan and cook for 2-3 minutes to heat through. Dry fry the almonds and sesame seeds or toast under the grill until golden.

Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds.

Serve with Moroccan corn bread.