A Deliciously Different Chicken Dish

Morrocan Chicken with Sauteed Spinach

Morrocan Chicken with Sauteed Spinach

As I try new recipes from Sally’s cookbook, I like sharing them with you!  Here is a fantastic dish that my hubbie and I really enjoyed.

Sally Fallon’s Moroccan Style Chicken
Serves 6

1 frying chicken cut into pieces
1/4 naturally fermented Soy Sauce
1/4 cup dry white wine
2 TBL honey
juice of 2 lemons
grated rind of two lemons or 3 TBL preserved lemon peel (page 109 in Nourishing Traditions)
1 clove garlic peeeled and mashed
1 teaspoon curry powder
1//4 teaspoon ground ginger
1/2 teaspoon each dried oregano, thyme and crushed green peppercorns
3 Tablespoons melted butter
2 cups chicken stock
8 dried apricot halves, coarsely chopped
and soaked in warm, filtered water

Mix soy sauce, wine, honey, lemon juice, lemon rind, and all spices together. Marinate chicken pieces in this mixture in the refrigerator for several hours or overnight. REmove pieces, pat dry and set skin side up in a stainless stell baking pan, reserving marinade. Brush with butter, season with sea salt and peper and bake at 375 degrees for about 1 hour. Reduce heat if chicken begins to burn. Remove chicken to heated platter while making sauce.
Pour chicken stock into the pan, bring to a biol and stir well.  Add marinade and drained apricot pieces. Let sauce reduce by about one half. Check seasoning and pour over chicken pieces.

For more delicious Nourishing Traditions recipes, go to NewTrendsPublishing.com and buy Sally Fallon’s cookbook.