The first step to making the chicken is to sear it in a Dutch oven or other heavy-bottomed pot. The chicken should form a golden brown crust on the outside before you remove it from the pot. It doesn’t need to be cooked all the way through at this point since it will continue cooking later.
The next step is to sauté the onions and garlic, although the pot will already be quite hot when you add them. Pay close attention and stir often so they do not stick to the bottom and blacken. Once the onions start to turn translucent, you can add the remaining ingredients. I suggest drizzling the honey in slowly, stirring all the while to blend it in, so that large globs of it do not find their way to the bottom of the pot and burn.
The chicken is then added back into the pan to braise, covered, for 45-50 minutes. I usually check the chicken with a meat thermometer after this point to see whether it is cooked through, or needs another 5-10 minutes. To serve the chicken, top it with a few more sliced almonds and fresh herbs, such as mint or parsley. Any extra sauce can be placed in a bowl to serve alongside the meal, to spoon over the delicious chicken.
- 2 lbs. boneless skinless chicken breasts
- 2 tbsp ghee
- 1 large yellow onion, diced
- 4 cloves garlic, chopped
- 1 tsp salt
- 1 28-oz. can crushed tomatoes
- 1/4 cup sliced almonds, plus more for garnish
- 1/4 cup dried currants
- 1 bay leaf
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- Pinch of red pepper flakes
- 1/4 cup honey
- 3 tbsp fresh parsley, chopped
- Melt the ghee in a Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches and sear the chicken breasts to form a golden crust on the outside, 3-4 minutes per side. Set the chicken aside.
- Reduce the heat to medium. Add the onion, garlic, and salt to the pot and stir. Cook for 4-5 minutes, stirring often. Add the tomatoes, almonds, currants, bay leaf, cumin, coriander, cinnamon, and red pepper flakes. Slowly drizzle in the honey, stirring constantly. Bring to a simmer and cook for 10 minutes.
- Add the chicken back into the simmering sauce and reduce the heat to low. Stir to coat the chicken, then cover and cook for 45-50 minutes. Serve with additional sliced almonds for garnish, along with fresh parsley.
I loved this and so did my children. I left out the raisins as we are not fans – it still tasted great!! A redo!!
Excellent, thanks Amanda!
Made your sweet and savoury morrocan chicken last night and loved it. thanks for the recipe.
You’re very welcome Julia, glad that you liked it!
what did you cook with the chicken, what veg?
Needs much more seasoning, i doubled up and added dried ginger. Otherwise, nice dish.