Barbara Bensoussan‘s book A Well Spiced Life, is a memoir – through food – of her transition from a not very committed Ashkenazi young girl who marries a boy from Casablanca, to become the religious wife and mother of a Sephardi/Askenazi family. Packed with great anecdotes and healthy doses of subtle humor, sprinkled with delicious and easy to make recipes, it’s truly a delightful book!
From Page 81:
Moroccan Chicken with Apricots
- 3 tablespoons cooking oil
- 1 onion, diced
- 1 clove garlic, chopped
- 1 teaspoon turmeric (curcum, if you are Israeli)
- 2 plum tomatoes, diced
- 1 chicken (about 3 pounds), cut into eights
- Salt and pepper, to taste
- 1 teaspoon cinnamon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 1/2 cups chicken broth (can be made with one teaspoon consomme powder and hot water)
- 1 1/2 cups apricots
In a large, deep saucepan that has a cover, begin to saute the onions in the oil over medium heat. When onions are transparent, add the garlic, turmeric, and tomatoes, stirring the blend. now add the chicken to the pot and let it brown. While it is browning, sprinkle it with the salt, pepper, cinnamon, and ginger.
Once it has finished browning, add the apricots and chicken broth to the pot. Now simmer it, partially covered, for one hour, until most of the liquid is absorbed and the apricots and chicken are soft and infused with each other’s flavors.
Nice served over couscous or rice.