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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, melt the margarine. | 2. Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks. | 3. Don't worry, no one will make you eat a cinnamon stick unless you really want to. | 4. Add enough water to cover the chicken, about two cups. | 5. Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary. | 6. Remove the chicken pieces. | 7. Add the apricots and simmer for about fifteen minutes. | 8. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. | 9. Add more honey if necessary. | 10. When the sauce is almost ready, saute the almonds in oil. | 11. Drain most of the oil from the pan, and toast the sesame seeds. | 12. Return the chicken to the pot and reheat. | 13. Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds. | 14. Serve with couscous (except on Passover). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	6	lbs		5848.0133	0.0	505.9211	409.6329
yellow onion	1			-	-	-	-
margarine	1	cup		1622.0639999999999	2.0304	2.0304	181.608
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt				-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
cinnamon	2			-	-	-	-
prune	1	lb		476.2726	126.0988	3.9463	0.9072
honey	8	tablespoons		-	-	-	-
cinnamon	2	teaspoons	ground	-	-	-	-
almond	1/2	cup	peeled	963.56	0.0	0.0	109.0
sesame seed	1	tablespoon		85.5	3.9285	2.6715	7.2
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.