Chicken Wings Moroccan Style
|Chicken wings||2 Pound (1 Kilogram)|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Ginger||1 1⁄2 Teaspoon, chopped|
|Cider vinegar||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Canned apricot nectar||15 Ounce (450 Gram)|
|Dried prunes||3 Ounce, pitted (100 Gram)|
|Dried apricots||3 Ounce (100 Gram)|
|Lemon juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Steamed couscous/Rice||1 Cup (16 tbs)|
1. Heat oil in a wide-based saucepan or lidded skillet, add chicken wings a few at a time and brown lightly on both sides. Remove to a plate as they brown.
2. Add onions and fry for 2 minutes. Stir in garlic, ginger and spices. Cook, while stirring for 1 minute, return chicken to the pan, stir and turn the wings to coat with spices. Add vinegar and apricot nectar, season to taste. Cover and simmer for 25 minutes.
3. Add prunes, apricots, honey and lemon juice. Cover and simmer 10 minutes and then remove lid and simmer uncovered for 5 minutes. If a thicker sauce is desired, remove wings and fruit to a serving platter, increase heat and boil until sauce reduces and thickens, stirring occasionally. Pour sauce over wings.