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In this Moroccan-style recipe, savory slow-cooked
onions sweetened with brown sugar and cinnamon are spooned over
pieces of tender oven-roasted chicken. At the table, offer lemon
wedges to squeeze over the dish for a touch of tart flavor.
Chicken with Sweet
Onions
- 1 (3 to 3 1/2-pound) chicken, cut-up
- Salt, pepper and paprika
- 1/2 cup butter or margarine
- 4 to 5 large white or yellow onions, thinly
sliced and separated into rings
- 2 tablespoons brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- Salt to taste
- 1/4 cup toasted slivered almonds
- Lemon wedges for accompaniment
- Rinse chicken, pat dry, and sprinkle with
salt, pepper and paprika. Arrange chicken pieces, skin side down,
in a greased 10 x 15-inch rimmed baking pan (a.k.a.; jelly roll
pan). Bake in a 400°F (205°C) oven for 30 minutes. turn
pieces over and continue to bake until skin is browned and meat
near thighbone is no longer pink; about 15 to 20 more minutes
(cut to test).
- While chicken is baking, melt butter in
a wide skillet over medium-low heat. Add onions and cook slowly
until very soft and golden, about 30 to 45 minutes; stir occasionally
at first, then more often as onions begin to turn golden. Onions
should not show signs of browning during the first 15 minutes;
if they do, reduce heat. You want to coax the onion's natural
sugars to come out slowly and brown, cooking too fast will only
result in burning those sugars and creating an undesirable bitter
taste. Sprinkle the sugar and cinnamon over onions; stir until
blended. Season to taste with salt.
- Transfer chicken to a serving dish. Spoon
onions over chicken and sprinkle with almonds. Serve with lemon
wedges.
Makes 4 servings.
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