Chicken with Chestnuts (4)

An easy Moroccan recipe from Claudia Roden’s ” Arabesque”.

Chicken with Chestnuts (4)
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Chicken with Chestnuts (4)
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  1. Heat the butter and oil in a large pan. Add the onions, cover, and let them soften slowly over a medium heat, stirring occasionally. When they start to colour stir in the ginger, saffron and cinnamon.
  2. Add the chicken pieces, season with salt and pepper and turn to brown them lightly all over. Add 250 ml water and cook, covered, turning the chicken over at least once. After 15-20 minutes check if the breasts are done then remove and set aside. Lift out the remaining chicken pieces about 25 minutes later when very tender.
  3. Now let the onions reduce to a thick brown sauce then stir in the honey. Check seasoning then add the chestnuts and simmer for 5-10 minutes or until tender. Add a little water if needed.
  4. Return the chicken pieces to the pan and simmer for a few minutes until the chesnuta are soft and the chicken has absorbed the flavours.
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