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Moroccan Style Chicken
By Sally Fallon, author of Nourishing Traditions
1 frying chicken cut into pieces
1/4 cup naturally fermented soy sauce
1/4 cup dry white wine
2 tablespoons honey
juice of 2 lemons
grated rind of 2 lemon peel
1 clove garlic, peeled 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 steel baking pan, reserving marinade. Brush with butter, season with sea salt and pepper and bake at 375 degrees for about 2 hours. Reduce heat if chicken begins to burn.
Pour chicken stock into the pan, bring to boil and stir well. Add marinade and drained apricot pieces. Let sauce reduce by about one-half. Check seasoning and pour over chicken pieces.
Serves 6.
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