Moroccan Chicken

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
½ cup Greek olives (pitted)
½ cup dried raisins
3 can tomato sauce (8 oz. cans)
1 can chicken broth (14.5 oz. can)
1 tbsp. cumin
1 tbsp. turmeric
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

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.

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

1 hr 45 mins

Serving Size:

6 Servings

As featured in…

Aug. 29, 2012 Coupon Book