Ferakh Lahmam – Moroccan Chicken with Prunes and Honey

👨‍🍳 Method

To assemble

1. 1
   Season the chicken quarters with the salt, black pepper, cumin, turmeric and ginger, and set aside half an hour.
2. 2
   Heat the oil in a wide pot and brown the chicken quarters on all sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Add the onion to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the cinnamon and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
5. 5
   Add the water, honey and prunes and bring to a boil.

   Stove
6. 6
   Return the chicken quarters to the pot.
7. 7
   Turn down to low, cover and simmer 45 minutes, until the chicken quarters soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 8
   Remove the lid and cook another 10 minutes, until the sauce thickens.

   Stove
9. 9
   Toast the almonds in a dry skillet over medium heat about 5 minutes, stirring, until they turn golden. Scatter them over the top before serving.

   ⚙ Dry-Pan ToastingStoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
10. 10
    Serve with couscous.