Posted on by Jared Rice
The festival of lights is upon us! As we set up the candles, pull out the dreidel and start to count our chocolate gelt, many of us are also preparing for a traditional Hanukkah meal. For most, that means grating potatoes for latkes and maybe brining a great big brisket. While I wouldn’t dare replace our precious potato pancakes, perhaps we can come up with a healthier option than brisket this year. As a traditional Moroccan dish, this chicken combines the sweet warming properties of carrots and prunes with the anti-inflammatory immune-boosting benefits of cinnamon and ginger. A throwback to our Sephardic ancestors, it’s a perfect seasonal dish and goes great alongside a potato pancake or two (or three!). Try it this year and it’ll become an annual family favorite. Best of all, no one will be wanting for brisket. Moroccan Braised Chicken Serves 6-8 Cook Time: 90min
- 1½ lb boneless skinless chicken breast, cut into large chunks (bones and skin are welcome here if you prefer)
- 4 tablespoons coconut oil (ghee or vegetable oil would also work fine)
- 1 large yellow onion, coarsely chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon freshly grated ginger
- Juice of one lemon
- 1-2 cups vegetable or chicken stock (homemade if you have it, or I like a touch of Better Than Bullion)
- ½ lb carrots, cut in large chunks
- 1½ cups pitted prunes
- 1 tablespoon lemon zest (about ½ a lemon)
- ½ cup slivered or sliced almonds
- Sea salt and fresh pepper to taste
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