|
MOROCCAN CHICKEN
Arrange 6 chicken breasts in a shallow dish and cover with a mixture of 1 ¼ cups strong coffee, ½ c raisins, and a pinch of ground mace. Let these marinate overnight (6-8 hours). Drain the chicken, reserving the marinade.
Grease a roasting pan with ¼ cup butter, coat the chicken in honey and lay into the pan. Cook at 350 F for 30 minutes, basting twice. Sprinkle with ½ c slivered almonds and cook for 10 minutes more.
Melt 1 tbsp butter in a saucepan. Add ¼ cup flour and cook for 1-2 minutes, then add reserved marinade (strained) and bring to a boil. Simmer 5 minutes, and then stir in ¼ c cream.
Arrange the chicken on a serving platter. Add the pan juices to the sauce and then pour it over the chicken. Serves 6 |
