Moroccan Blackberry Chicken with Curried Rice Pilaf
Moroccan Blackberry Chicken
1/2 cup dry white wine
1 tbsp. olive oil
4 lbs. bone-in chicken pieces (I use a combination of breasts & thighs)
3 tbsp. combination of fresh thyme, rosemary, & basil or 1/2 tsp of each, dried.
2 tsp sweet Hungarian paprika
Salt & pepper to taste
1/2 cup chicken stock
2 tbsp. light brown sugar
2 tbsp. mashed blackberries (for sweeter taste, use 2 tbsp. blackberry jam)
2 garlic cloves, peeled, smashed and minced
2 tbsp. white vinegar
1 tsp. olive oil
1/2 cup whole blackberries for garnish
Preheat the oven to 350. Pour 1/4 cup wine into a large glass or porcelain baking dish. Rub chicken pieces with olive oil and arrange in the dish, skin side up. Sprinkle liberally with herbs and paprika. Season to taste with salt and pepper. Bake for 35 minutes, adding the remaining 1/4 cup wine and then the chicken stock to the pan as the juices evaporate. Occasionally baste chicken.
While chicken is baking, combine brown sugar with mashed blackberries, garlic, vinegar,and remaining 1/2 tsp. paprika.
Spoon the blackberry mixture over the chicken and continue cooking for 10 minutes, basting occasionally until the juices run clear when chicken is pierced with a fork. Transfer the chicken to a serving platter and keep warm.
Pour the cooking juices into a non-reactive saucepan and bring it to a boil over moderate heat. Cook until reduced by half, about 2 minutes. Season the salt to taste with salt and pepper and spoon over the chicken. Garnish with whole blackberries and enjoy.
As soon as the chicken is in the oven, start the rice.
Curried Rice Pilaf
2 tsp. curry powder
2 tbsp. olive oil
½ cup blanched almond slivers
1 onion, chopped
2 cloves garlic, minced
1½ cups long grain white rice
3 cups canned or homemade chicken broth
1 tsp. salt (if using salted broth, adjust amount to taste)
1/3 cup dried currants
Zest of one orange, chopped finely
I added some shredded carrots too
In dry 2-quart pan, heat curry powder over medium heat until fragrant. Add olive oil and almonds; shake over medium heat until lightly browned. Reduce heat slightly, add onion and garlic; cook until translucent. Add rice to pan and stir until evenly coated with oil. Stir in chicken broth and currents and bring to boil over medium high heat.
Cover pan, reduce heat to medium-low, and simmer for 20 minutes. Stir in orange zest and cover pan. If there is residual moisture in the pan, turn heat to very low. If the rice has absorbed all moisture, turn burner off, cover pan and allow rice to rest until the chicken is done.