Moroccan Honey Chicken

This recipe started as an attempt to replicate a dish we had a few years ago at a Moroccan restaurant.  And while it does take a little time to make, the ingredients are simple and the results are outstanding!

Gather Up:

• 2-1/2 lbs chicken thighs (boneless)
• 1 med onion, chopped
• 3 cloves garlic, minced
• 4 tbsp butter, divided
• 1/4 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 cinnamon stick
• 2 cups water (not pictured)
• 1 cup dried plums
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 cup almonds, coarsely chopped
• 1-1/2 tsp sesame seeds

Heat a large saucepan over medium heat.  Melt 3 tablespoons of butter, then add the onions and garlic and saute until softened.

Add the chicken, salt, pepper, turmeric, and cinnamon stick.  Stir everything for a minute or so to fully incorporate the spices, then add the water just to where it covers the chicken.  Bring this to a boil, then reduce heat and simmer uncovered until the chicken is cooked through (about 25 minutes).  Add water if needed to keep the chicken covered.

Remove the chicken from the pot and set aside.  Add the dried plums to the liquid in the pot and continue to simmer for another 15 minutes.

Add the honey and ground cinnamon to the sauce pan and continue simmering for another 15 minutes to thicken.  While this is simmering, heat a small skillet over medium-high heat and lightly toast the sesame seeds.

Set the sesame seeds aside and melt the remaining tablespoon of butter in the same pan.  Add the almonds and saute them for about 2 to 3 minutes to lightly toast them (be careful not to over-cook them, or they will become very bitter).

Once the sauce has thickened, add the chicken back into the pot to heat through (about 10 minutes). Transfer to a serving dish and pour the sauce and plums over the top.  Sprinkle with the sauteed almonds and toasted sesame seeds.