Moroccan Tomato Jam Chicken
Complicated made super easy. This recipe is a favorite and I’ve been making it for years.Â
Inspired by Paula Wilfort’s tangine recipe from her Food Of Morocco cookbook.Â
It’s chicken that is smothered and baked in this sweet, savory slightly spicy jammy sauce that is melt in your mouth delicious.Â
Perfect for Friday night, Shabbat dinner when you use your challah to soak up all that delicious jammy sauce.Â
Ingredients
For the tomato jam sauce :
1 onion, grated
10 cherry tomatoes (or 4-6 plum), smushed
2 lemons, juiced
3 cubes @pardesfarms frozen cilantro (can use 3 tablespoons fresh chopped
2 tsp. @kosher_taste frozen ginger
3 @kosher_taste garlic cloves, grated
3 tsp salt
1 tsp. Black pepper
1 tbsp. Sweet paprika
1 tsp. Dried Chili pepper flakes (use to your spice level)
Pinch of saffron strands soaked in 3 tbsp hot water
1/2 cup honey
Olive Oil
1 large red onion sliced
1 bag @kosher_taste frozen sliced mixed peppers
2 tsp (trader joe green goddess spice or
Mix parsley with salt, pepper and garlic powder )
Chicken on the bone
Instructions
In a bowl mix all your jammy sauce ingredients together.
In a large cast iron pot, coat the bottom of your pot well with oil.
Add the sliced onions and the peppers to the pot. Season with the green goddess spice mixture.Â
Add your chicken to the pan into of the peppers. Then smother it with the tomato jam mixture you made.Â
Cover with a wet parchment paper and lid and bake in oven on 375F for 1 hour and then uncover bake for another 30-45 minutes till the chicken gets slightly charred and the the sauce reduces to this jammy mixture on top.Â
Serve with mashed potatoes or couscous.Â