Arabic Style Chicken with Almonds, Raisins and Onions
Ingredients
- Ingredients
- 8 small Chicken legs
- 1 pinch ground cloves
- 1 generous pinch allspice
- ¼ tsp cinnamon
- 1 tsp Curry powder
- 1 generous pinch Nutmeg
- 1 tsp finely grated ginger
- 1 tsp peppercorns
- ½ tsp Cumin
- 1 fresh Orange
- 1 Lime
- 1 garlic clove
- 5 Tbsps sesame oil
- salt
- cayenne pepper
- 2 onions
- 75 grams raisins
- 50 grams slivered almonds
- 250 milliliters white wine (or chicken stock)
Preparation steps
Rinse chicken legs and pat dry. Mix allspice, cinnamon, curry, nutmeg and ginger in a bowl. Crush peppercorns and cumin in a mortar finely, combine with spices. Rinse orange and lime in hot water and pat dry, grate zest finely. Halve fruit and squeeze juice. Peel garlic and squeeze through a garlic press into spices. Add pepper, cumin and half of each citrus zest and 2 tablespoons of each citrus juice. Add 2 tablespoons of oil and mix until smooth. Coat chicken with the paste and refrigerate,covered, overnight.
Combine remaining juice with a little oil and place into a roasting pan. Peel onions and cut into fine strips. Combine raisins with half of almonds and add to the roasting pan, along with onions. Season chicken legs with salt and cayenne pepper, place into the pan and bake in preheated oven at 200°C (approximatley 400°F) for about 45 minutes. After 20 minutes, add half of wine, the rest of citrus juice and citrus zest. Turn chicken legs over and after 20 minutes add remaining oil and the rest of wine. Sprinkle with remaining almonds and serve.
