1 hr 45 min
6
Servings
Ingredients
8
pieces
chicken
(whole legs and thighs)
1
small white onion
(small diced)
1
jalapeno
(finely chopped)
5
bay leaves
4
carrots
(peeled and cut into 1 inch pieces)
5
celery stalks
(cut into 1 inch pieces)
10
pieces
fresh okra
(remove stems and cut in half)
6
oz
dried Mediterranean apricots
1/2
cup
Greek olives
(pitted)
1/2
cup
dried raisins
3
can
tomato sauce
(8 oz. cans)
1
can
chicken broth
(14.5 oz. can)
1
Tbsp
cumin
1
Tbsp
tumeric
1
Tbsp
smoked paprika
1
Tbsp
dried lemon peel
(minced)
8
large cloves garlic
(minced)
1
tsp
ground cinnamon
2
Tbsp
Better Than Bouillon chicken base
salt
black pepper
Prep Time:
1 hr 45 min
Total Time:
1 hr 45 min
Instructions
Preheat the oven to 400° F. Remove skin and excess fat from the chicken, and season to taste on both sides with salt and pepper. Place the chicken into a large baking pan. Add the onion, jalapeño, bay leaves, carrots, celery, okra, apricots, olives and raisins on top of the chicken. In a separate bowl mix the tomato sauce, chicken broth, cumin, turmeric, paprika, lemon peel, garlic, cinnamon, chicken base, 2 teaspoons salt and ½ teaspoon pepper together and stir well. Finally pour the sauce over the chicken and vegetables, cover with tin foil and place into the oven. Roast for 1 hour and 15 minutes then serve with your favorite starch.
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Source:
Chef Ryan Covert
