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Yield: 5 servings
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Ingredients: |
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Butter
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100 gr
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Yellow onions,
peeled and chopped
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1 large
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Chicken LEGS
WITH BONES
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1 kg (5
PIECES)
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Black pepper
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2 gr
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Turmeric
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2 gr
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Cinnamon
sticks
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1 each
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Dried apricots
or prunes
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200 gr
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Honey (or much
more, for a sweeter and less liquid sauce)
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25 gr
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Ground
cinnamon
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2 gr
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Oil
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As needed
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Almonds,
peeled
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55 gr
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Sesame seeds
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6 gr
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Method of Preparation: |
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1.
Gather all the ingredients
and equipment.
2.
In a large pot, melt the
butter. Sauté the chopped onions until
soft
3.
Add the chicken, salt,
pepper, turmeric and cinnamon sticks.
Add enough water to cover the chicken, about two cups. Bring to boil,
reduce heat, and simmer until the chicken is done, adding water if necessary.
Remove the chicken pieces.
4.
Add the prunes or apricots to
the pot and simmer for about fifteen minutes.
Add the ground cinnamon and the honey, stir and cook until the sauce
has a honey-like consistency. Add more
honey if necessary.
5.
When the sauce is almost
ready, sauté the almonds in oil. Drain
most of the oil from the pan, and toast the sesame seeds.
6.
Return the chicken to the pot
and re-heat. Place chicken in a serving sheet, pour sauce on top of it and
top with almonds and sesame seeds.
7.
Serve with couscous.
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