This is an incredibly easy recipe yet has a massive wow-factor if you are hosting, or simply delicious for you and your family. The preparation time is about 15 minutes, after that, you just need to let it cook for 45 minutes. This recipe is dairy, gluten, grain-free so wonderful for people with intolerances, and the almonds are optional. I like serving it with saffron rice – mixing my Moroccan and Persian heritage on the table- and it also is delicious with couscous, quinoa, or cauliflower rice!
Ingredients
- 4 chicken legs (you can use any cut, keep the skin on. 2 cups or 250g of chicken per person, bones included)
- 2 large onions
- 2 cloves of garlic
- 8 oz or 200g of prunes
- 1 cup or 150g of flaked or blanched almonds
- 2 tablespoons of honey
- 1 pinch of saffron
- 1 teaspoon of freshly grated ginger
- 1/2 teaspoon of cinnamon
- 1 tablespoon of sesame seeds
- salt, pepper, sunflower, or olive oil
Directions
- In a large pot, brown the chicken in a little bit of oil. Add the sliced onion and crushed garlic. Season with salt and pepper and make the onions sweat about 7 minutes on medium heat.
- Add the saffron, cinnamon, and fresh ginger. Pour 300ml of water in the pot and bring to the boil. Reduce the heat and let it simmer for 30 minutes.
- Add prunes and honey and let it cook for a further10 minutes.
- In a small pan, brown the almonds, being careful not to burn them. The trick is to remove them from the heat when they just start to brown as they carry on cooking afterward.
- Serve the chicken in a dish. Decorate with the almonds and the sesame seeds. Enjoy!
