Moroccan cuisine · Meat & Kebab

Djaj bel Louz wa Assel

Chicken pieces braised with saffron and cinnamon, glazed with honey and sprinkled with toasted almonds.

Ingredients · for 4 servings

• 1 chicken (approx. 1.4 kg)
• 3 onions
• 150 g almonds (blanched)
• 4 tbsp honey
• 1 pinch saffron threads
• 1 tsp cinnamon
• 1 tsp ginger (ground)
• 50 g butter
• 3 tbsp olive oil
• 1 tbsp sesame seeds
• Salt, pepper

Instructions

1. Cut the chicken into eight pieces, slice the onions into fine half-rings and soak the saffron threads in 3 tbsp hot water for 10 min.
2. Heat the butter and 2 tbsp olive oil in a wide stew pot and brown the chicken pieces skin-side down for 6–8 min. until golden, then remove.
3. Sauté the onions in the fat for 8 min. until soft, add the saffron water, cinnamon, ginger, salt and pepper, and return the chicken to the pot.
4. Pour in 200 ml water and braise covered over low heat for 35–40 min. until the meat is nearly falling off the bone.
5. Meanwhile, toast the almonds in the remaining olive oil over medium heat for 4–5 min., stirring, until golden brown, and drain on paper towels.
6. Lift out the chicken, stir the honey into the sauce and reduce uncovered for 8–10 min. into a dark syrup, turn the meat through it and serve sprinkled with almonds and sesame seeds.