Annette’s Moroccan Roasted Chicken Recipe

Cook onions, uncovered, in 1 cup/250 mL water over medium heat until water is absorbed and onions soft. In a skillet, heat the vegetable oil, add the soft onions and sauté until golden. Set aside. Place chicken breasts in a large bowl. Add the saffron, salt, pepper, 2 tsp/10 mL cinnamon and sautéed onions, mix well. Put in a single layer in a large roasting pan. Cover and bake at 400F (200C) for about 12 minutes; uncover and bake for a further 12 minutes. Add raisins, sprinkle with the remaining cinnamon. Bake for a further 10-15 minutes, or until golden brown. Cool and refrigerate. Just before serving, add the almonds to the casserole. Reheat, uncovered, in a 350F (180C) oven for about 35 minutes, or until hot. If chicken starts to dry out, sprinkle with a little chicken stock and cover pan with foil. If necessary, brown finished dish under broiler. Excerpted from Chef on the Run by Diane Clement; Copyright 2002 by Diane Clement. Excerpted, with permission by Raincoast Books. All rights reserved. No parts of this excerpt may be reproduced or reprinted without permission in writing from the publisher.