This recipe came from my Moroccan sister-in-law. It was her mother's recipe originally.
The Coriats were a French Jewish family who moved to Morocco in the 1940s, then to Canada. Gloria's mother was a wonderful cook but she guarded her recipes, refusing to share most of them. How Gloria obtained this recipe I don't know. But I'm glad she did!
I've made a few small changes to the recipe, but it is mostly the original and is delicious!
3 Tbps hot water
3 Tbsp Olive oil
2 Tbsp Honey
1 Tbsp Vinegar
1 Tbsp Coriander
1/2 cup hot water
1 1/2 oz raisins
1/2 cup wine
Cut the onions in four. Saute them in olive oil, then add 3 Tbsp hot water. Set aside.
Now brown the chicken (a whole chicken, or pieces, or breasts, whatever you prefer) in olive oil. Add the sauteed onion mixture, honey, vinegar, coriander and salt and pepper to taste
Put all this in a pan with no lid and put in a warm oven for exactly 12 minutes. Add 1/2 cup hot water and the raisins. Cover and cook for 1 1/4 hour at 375'. If using chicken breasts, reduce the cooking time by 30 minutes.