CHICKEN W/ CARAMELIZED BABY ONIONS & HONEY (DJAJ BIL ASSAL)
This was taken from "Arabesque" by Claudia Roden....This is one of the classics of Moroccan cooking and this version, with shallots or baby onions, is sensational. The art is to reduce the sauce at the end until it is rich and caramelized. It is important to taste it in order to get the right balance between sweet and savory. Preparation time is approximate. I have not made this yet. It is here for safe keeping... but it looks yum. :)
Provided by marggie
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To peel shallots or baby onions, blanch them in boiling water for 5 minutes, drain, and when cool enough to handle, peel off the skins and trim the root ends.
- Sautee the chopped onion until softened in the oil over a medium heat in a pan or casserole large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, cinnamon, then put in the chicken pieces. Season with salt and pepper, and turn to brown them lightly all over.
- Add about 1 cup of water and cook, covered, over a low heat, turning the pieces over, for about 15 min or until the chicken breasts are done. Lift out the breasts and put them to one side. Add the shallots or baby onions and continue to cook, covered, for about 25 minutes, or until the remaining chicken pieces are very tender. During the cooking, turn the pieces and stir the onions occasionally; add a little water, if necessary.
- Lift out the chicken pieces and set to one side. Stir the honey into the pan. Check the seasoning. You need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water is evaporated and the onions are brown, caramelized, and so soft that you could crush them.(As they say in Morocco, "with your tongue".).
- Return the chicken pieces to the pan, spoon the onions on top of them, and heat through. A few minutes should be enough. Serve, if you wish, sprinkled either with blanched almonds fried in a drop of oil until they are lightly golden, or with toasted sesame seeds.
HONEY-CARAMELIZED ONIONS
This is stupidly easy, and looks fancy! Makes an attractive side dish on a holiday table, but be sure to make lots if your family likes onions - they'll eat it up fast!
Provided by Cinnamom in Illinois
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain onions and place in small sauté/fry pan.
- Add honey and butter.
- Cook over MEDIUM heat, stirring carefully until honey and butter are completely coating onions and start to caramelize or brown. The coating should be a little bit thick and sticky, and very little moisture should remain in the pan. This should take about 15 to 20 minutes.
- Serve in a smaller, heavy bowl with a SMALL spoon, so that by the time you get to the table there will still be some left!
- Good with roasted poultry and pork.
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