Mediterranean Chicken With
4 lb chicken cut
into 8 to 10 pieces
2 large sweet onions
2 cups sliced
1 cup sliced celery
1/2 dried apricots,
cut in half
1/2 cup pitted
prunes, cut in half
salt and freshly
ground pepper to taste
1 cup good chicken
TIPS: Serve the chicken with
couscous, rice or barley
or on a bed of flat noodles.
is also good with very coarse bread and unsalted
- Peel the onions and slice one
into thin slices and chop the other coarsely.
- Distribute the onion slices
over the bottom of the stoneware cooking
well of the slow cooker.
- Place half of the chicken
pieces on the onion slices and salt and paper
- Mix the carrots, celery,
apricots and prunes with the chopped onion
and spread the mixture over the chicken.
- Place the rest of the chicken
pieces on the vegetables, salt and pepper
them lightly, and cover them with the rest of the vegetable mixture.
- Pour the stock over the dish
gently, cover the stoneware well and turn
the cooker low.
- While the chicken is cooking do
not lift the cover and allow the heat
- After 5 to 6 hours check the
chicken and allow it to cook more until
is done to suit your taste.
- Pass the Harissa separately for
those who would like to spice the chicken
up with a little heat.
Fashioned Jellied Chicken
a young, tender organic chicken. Prepare and
it as for a fricassee. Put a bay leaf, a stock of celery about 4
inches long, and 2 whole pepper corns in the bottom of a bowl. Then
put in the chicken. Stand the bowl in a pot of boiling water, being
careful that the steam shall not drip, or the water boil over into the
chicken. Cover the pot closely and keep the water boiling until the
meat is tender enough to allow the bones to slip out. Remove the skin
and bones and put the remainder of the chicken into a small bowl or
mould. Season the remaining liquor with salt, and strain over the
meat. Stand in a cool place or refrigerator to harden.
not add water to the
chicken when cooking.
|Did You Know?
or Hrisa is a North African
hot red sauce or paste whose main ingredients are chili peppers (often
smoked or dried) and garlic. Though most closely associated with
Morocco, Tunisia and Algeria, it is a standard ingredient of North