Oh. My. Word. Seriously. Wow. I was in Morocco 20 years ago for a missions trip. This is the closest meal I have ever had to the flavors over there. All that was missing was the tagine pot and mint tea. You HAVE to make this! Here’s the recipe, with my inevitable changes in parenthesis.
Moroccan Chicken with Kumquats and Prunes
2 Tbsp Olive Oil
1 Chicken cut into eight pieces (I used 7 thighs without skin)
2 Onions (One big one)
1 Butternut Squash, peeled, seeded, cut into 3/4-inch pieces (that’s a winter squash. It’s spring. I used 1 1/2 large sweet potatoes, peeled and cut into fairly small cubes)
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp saffron threads (skipped this)
2 cup Chicken stock or canned low-salt broth (broth)
4 oz Kumquats, quartered lengthwise and seeded
4 oz Pitted Prunes (I cut these in half)
2 Tbsp honey
Cooked rice or couscous (skipped)
Chopped fresh cilantro (skipped)
Heat olive oil in heavy large skillet (I suggest NOT using non-stick) over medium-high heat. Sprinkle chicken with salt and pepper (and a little flour), add to skillet and brown, about 7 minutes per side. Transfer to plate. Pour off all but thin film of fat from skillet (that’s all I had). Add onions, reduce heat to medium and saute until very tender and beginning to brown, about 10 minutes. Add squash and stir two minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds.
Add chicken stock and bring to boil, scraping up browned bits (I did this while I sauted the onions). Add chicken with any drippings on plate, kumquats, prunes and honey.
Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary (didn’t do this). Season to taste with salt and pepper.
Mound rice or couscous on plates. Spoon chicken and sauce over couscous. Sprinkle with cilantro an serve.
This could not have tasted any better. Seriously. Go buy the ingredients and make it tomorrow!