I am an enormous fan of Canadian chef and author Bonnie Stern. I have the stained cookbooks to prove it! She is mindful of health when it comes to creating recipes, and she always turns an eye towards heart health which I find extremely appealing. Her recipes are tasty and easy to prepare as well. This one, for Moroccan Chicken, is a huge favorite of ours. I like to serve it around the High Holidays, or for a Shabbat dinner because it is flavorful and sweet.
Click to printIngredients:
- 1/3 cup of honey
- 1 tsp of sesame oil
- 2 Tbsp of lemon juice
- 1/2 tsp of grated lemon peel
- 3 cloves garlic, minced
- 1/2 teaspoon of gound cumin
- 1 tsp of paprika
- 1/4 tsp of cinnamon
- 1/4 tsp of cayenne pepper (optional)
- 1/4 tsp of pepper
- 6 chicken breasts (skinless) and bone-in or 1 cut-up broiler
- 1/4 tsp of salt
- 1 Tbsp of sesame seeds
Directions:
- In a large bowl, combine honey, sesame oil, lemon juice, lemon peel, garlic, paprika, cinnamon, cayenne (optional), and pepper.
- Add chicken to marinade. Turn to coat well. Refrigerate for 1-12 hours, turning a few times.
- Line baking sheet with foil. Arrange chicken on foil, bone side down. Spoon over any extra marinade and sprinkle with salt and sesame seeds. Bake in preheated 400° F/200C oven for 30-40 minutes, or until cooked through.
