Moroccan Chicken

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 lbs cold chicken pieces, thighs and breasts
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon curry powder
• 2 teaspoons ground ginger
• 1 teaspoon cayenne pepper
• 6 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 2 lemons, juice and zest of
• 1/4 teaspoon red pepper flakes
• 4 tablespoons all-purpose flour
• 5 roma tomatoes, chopped
• 15 pitted olives, of your choice
• 15 pitted dried plums, chopped
• 2 lemons, cut into wedges
• 1/4 cup olive oil
• 1 cup chicken stock
• 8 lemon wedges, to serve with

Recipe

• 1 pre-heat the oven to 325.
• 2 combine the cumin, paprika, ginger, curry, cayenne, garlic, parley, lemon juice, zest and red pepper flakes.
• 3 remove the chicken pieces from the fridge, place in a large baking dish and combine with the above mixture.
• 4 let marinate for 20 minutes at room temperature.
• 5 important note: do not leave the cold chicken mix out at room temperature for more than 20 minutes or the lemon juice will start to mess up the chicken’s consistency.
• 6 add the flour to chicken mixture and toss well.
• 7 add the tomatoes, olives, lemon wedges, olive oil, dried fruit and broth to the dish.
• 8 give it a quick toss and spread out into a single layer.
• 9 bake uncovered for 1 hour and 30 minutes.
• 10 let sit at room temperature for 10 minutes before serving.
• 11 i like to serve mine over couscous with lots of the sauce the dish makes.
• 12 enjoy!