Moroccan chicken with tomatoes and saffron-honey jam from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 12) by Diana Henry

  • saffron
  • almonds
  • whole chicken
  • cilantro
  • ground cinnamon
  • ground ginger
  • honey
  • orange flower water
  • tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melyinoz on February 25, 2018

    This is very good and I would make it again. Be warned, it does take a while to reduce the sauce. I wasn't timing it, but I would say it took me about 50 minutes. I did the dishes and cooked rice while it reduced. Also, the sauce needed constant stirring to make sure it didn't stick to the pan and burn. The coriander and almonds are needed for freshness and crunch, don't skip them.

  • Jane on September 22, 2014

    Really easy weeknight dinner - and a good way of using up an excess of tomatoes since it needs 800g (1 and 3/4 pounds). My only issue was the time it took to reduce down the sauce to a jammy consistency. After 30 mins boiling (after the chicken was removed) it still wasn't jam-like though thick, so I stopped as I was hungry. When I use the leftovers tonight I will try reducing further to get the sauce "really jammy" as DH suggests.

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