Moroccan Chicken Sann

My friend made this dish for me when I had a newborn baby. It quickly became a family favorite. The marinade is incredible and the pieces of prune and apricot create a nice sweet balance. Serve with Basmati rice.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 681 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ cup honey
• ½ teaspoon ground black pepper
• ½ cup fresh lemon juice
• 3 cups water
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• 2 teaspoons curry powder
• ½ cup sherry
• ½ cup soy sauce
• 1 ½ cups uncooked brown rice
• 1 clove garlic, pressed
• ½ teaspoon ground thyme
• 3 pounds cut up chicken pieces
• 8 pitted prunes
• 8 dried apricot halves

Recipe Instructions

Step 1

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

Step 2

Whisk together the soy sauce, lemon juice, sherry, honey, thyme, curry powder. dried oregano, ground ginger, ground black pepper, and garlic. Place the marinade with the chicken into a resealable bag, and marinate for at least 30 minutes or up to 24 hours.

Step 3

Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until browned on all sides. Sprinkle the chicken with prunes and apricots; pour the marinade into the skillet. Bring to a simmer, cover, and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the chicken is no longer pink at the bone, and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve over the brown rice.