← All recipes

Sauted Chicken w/Moroccan Hot & Sweet Tomato Sauce

A home-style Sauted Chicken w/Moroccan Hot & Sweet Tomato Sauce made with Onion, Garlic, Butter, Ground Cinnamon, and Ground Ginger. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 1
• 2 clove
• 2 tbsp
• 3/4 tsp
• 1/4 tsp
• 1/4 tsp
• 2 cup
• 8
• 3 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Make the Tomato Sauce: In a food processor, process the onion and garlic until a course paste forms.

2. 2

   In a saucepan, hat the butter over medium heat.

3. 3

   Add the onion-garlic puree and saut� for about 10 minutes, or until tender.

4. 4

   Add the cinnamon, ginger and cayenne and saut� for 2 or 3 minutes.

5. 5

   Add the tomato sauce and honey and simmer for 5 minutes.

6. 6

   Taste and season with salt and pepper.

7. 7

   Brown the Chicken: Preheat the oven to 350 deg.

8. 8

   Blot the chicken dry with a paper towel and season with salt and pepper.

9. 9

   In a skillet, heat half of the olive oil over medium-high heat.

10. 10

    Add half the chicken pieces to the pan and saut� on one side for about 2 to 3 minutes, until browned.

11. 11

    Reduce the heat if necessary to avoid scorching the chicken.

12. 12

    Transfer the chicken to a baking dish.

13. 13

    Repeat the browning process with the remaining oil and chicken and transfer to the baking dish.

14. 14

    Bake the Chicken with the Sauce: Spoon the sauce over the chicken and bake it for 15 minutes, or until the chicken is cooked through (the internal temperature should be at least 180 deg).

15. 15

    Garnish and Serve: Sprinkle the chicken with the sesame seeds and cilantro and divide it among serving plates. Serve hot.

16. 16

    NOTES: Nice served with a rice pilaf or couscous.

17. 17

    I only used 1 cup tomato sauce.

18. 18

    Contributed to the FareShare Gazette by Robin; 1 December, 2001. www.fareshare.net