Moroccan Braised Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 6 whole skinless chicken legs (drumsticks and thighs attatched)
• salt and pepper
• 1 large onion, halved and thinly sliced
• 2 1/4 cups water
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups large pitted prunes

Recipe

• 1 in a 5 qt pot, heat 2 tbs oil over med-high heat.
• 2 season chicken on all sides with salt and pepper.
• 3 place 3 chicken legs in pot and cook, turning once, until browned; about 10 minutes total.
• 4 transfer to plate and repeat with remaining chicken and oil. set chicken aside.
• 5 add onion and 1/4 cup water to pot and cook, stirring to loosen browned bits on bottom.
• 6 add turmeric, ginger and cinnamon and cook, stirring occasionally until onion has softened, about 5 minutes.
• 7 return chicken to pot. add 2 cups water and half the prunes and bring to a boil.
• 8 reduce heat, partially cover and simmer until chicken is cooked through and very tender, about 45 minutes.
• 9 tranfer chicken to platter and cover tightly with foil to keep warm.
• 10 add remaining prunes to pot and raise heat to high.
• 11 continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more.
• 12 top chicken with sauce to serve.