Poulet aux Gingembre et Herbes (Chicken with ginger and herbs)

Name: Poulet aux Gingembre et Herbes (Chicken with ginger and herbs)
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: moroccan
Ingredients: 2 chickens, about 2 1/2 pounds each, cut into serving pieces; 1 teaspoon black peppercorns; 1 teaspoon (2 grams) loosely packed stem saffron; 1/2 teaspoon salt, optional; 3 teaspoons powdered ginger; 2 1/2 cups water; 8 tablespoons butter; 1/2 cup finely minced onion; 3/4 cup cored, peeled, seeded, diced tomato

By Craig Claiborne

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: A MASTERY OF MOROCCAN CUISINE

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Ingredients

Yield:4 to 6 servings

2chickens, about 2½ pounds each, cut into serving pieces
1teaspoon black peppercorns
1teaspoon (2 grams) loosely packed stem saffron
½teaspoon salt, optional
3teaspoons powdered ginger
2½cups water
8tablespoons butter
½cup finely minced onion
¾cup cored, peeled, seeded, diced tomato

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the chicken and set aside.
Step 2
Grind together the peppercorns, saffron, salt and ginger, preferably in a mortar with a pestle.
Step 3
In a kettle, combine the water, butter and spice mixture. Bring to the boil and add the chicken pieces including the backs. Cover. Cook, stirring the pieces occasionally, about 30 minutes.
Step 4
Remove the chicken pieces to a warm serving dish. Cover closely with foil. Let the sauce continue cooking. Add the onion and let boil over heat about 15 minutes. Add the tomato and continue cooking over high heat about 10 minutes or until reduced to two cups. The sauce will thicken. Pour the sauce over the chicken and serve.