Recipe: Syrian Chicken
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- Celeste Heiter
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Syrian Chicken |
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All the flavors of the Middle East come together in this dish, with its rich, aromatic spices, piquant cherries, and a hint of citrus and honey.
2 pounds boneless chicken breasts or thighs, cut into 1" strips
1 tablespoon olive oil
1 small onion, peeled and thinly sliced
4 cloves garlic, peeled and minced
1/4 cup dry white wine
1/2 cup dried cherries
1/4 cup almonds, thinly sliced
Salt and pepper to taste
Spice Blend:
1 teaspoon cumin
½ teaspoon turmeric
1 teaspoon saffron threads
¼ teaspoon cinnamon
1/8 teaspoon cayenne (more or less to taste)
Sauce:
3 cups chicken stock
1 tablespoon honey
1 lemon, juice only
Combine spice blend in a small bowl and set aside. Combine sauce ingredients in a measuring cup and set aside. Heat olive oil in a large skillet. Add chicken pieces and sauté until lightly browned. Add onion and garlic and continue sautéing until onions are translucent. Add wine and currants, season with spice blend, and stir thoroughly. Add sauce mixture and bring to a simmer. Reduce heat and continue simmering, stirring occasionally until chicken is done and sauce is thickened, about 20 minutes. Stir in almonds, season with salt and pepper and remove from heat. Serve with rice or couscous.
Published on 6/6/10
