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| Home -> [African, Chicken, Entrees, Moroccan, Poultry] -> [Moroccan chicken (calif fig) Recipe] |
Moroccan chicken (calif fig)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
African, Chicken, Entrees, Moroccan, Poultry |
Rating: |
0 |
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Ingredients:
| 5
| | Chicken breasts | | | -- boned, skinned | | 1/2
| cup | California dried figs | | | -- finely chopped | | 3
| tbsp | Chopped almonds | | 1
| tbsp | Honey | | 1/2
| tsp | Allspice | | 2
| tbsp | Flour | | 1
| tbsp | Sesame seeds | | 2
| tbsp | Butter | | | SAUCE | | 8
| oz | Tomato sauce | | 1
| tsp | Onion | | 1
| tsp | Onion powder | | 1/4
| cup | Dry white wine | | 1
| tbsp | Honey | | 1/2
| tsp | Allspice | | 1/4
| tsp | Salt | | 1/8
| tsp | Garlic powder | | | TO SERVE | | | Chopped almonds | | | Sesame seeds | | | Hot, fluffy rice |
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Procedures:
| 1 | Working one at a time, place chicken breasts between two sheets of waxed paper. | | 2 | Pound with flat side of mallet until about ?inch thick. | | 3 | In a small bowl, combine chopped figs, almonds, honey and allspice; mix well. | | 4 | Place a spoonful of fig mixture in center of each flattened fillet. | | 5 | Roll up; secure with toothpicks. | | 6 | Dip each roll in a mixture of flour and sesame seeds. | | 7 | Brown in butter in an 8 or 9-inch skillet. | | 8 | Remove browned rolls from skillet. | | 9 | Add tomato sauce, onion powder, wine, honey and spices to skillet. | | 10 | Bring to a boil; add chicken breasts; cover and simmer for about 30 minutes. | | 11 | Sprinkle with more chopped almonds and sesame seeds to serve. | | 12 | Serve over fluffy rice. | | 13 | Makes 4 - 5 servings. |
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