Posted by: Jessi | January 27, 2010

Moroccan Chicken

A recipe from the waspy-est woman in America. Martha Stewart.

2 carrots, peeled, and cut into 1/2 inch slices
1 cup canned chickpeas, rinsed and rained
1 small onion cut into 1/4 inch pieces
1/2 cup raisins
1 TB finely chopped/grated ginger
2 cloves of minced garlic
6 sprigs of fresh thyme (I used dried thyme)
zest of 1 lemon
1 TB olive oil
2 tsp coarse salt
1 tsp freshly ground pepper
1/8 tsp ground coriander
1/8 tsp ground cumin
1 pinch of ground cinnamon (i put more)
8 chicken legs, skinned
1/2 cup of chicken stock

preheat oven to 350-375.
in a large bowl combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest and olive oil. Toss to coat
in separate bowl combine salt, pepper, coriander, cumin and cinnamon. Add chicken legs and toss to coat.
put vegetable mixture in pyrex. season with sal and pepper. pour chicken stock over it. place chicken legs on top. cover and bake until chicken is cooked through and vegetables are tender.

amazing when served over/with cous-cous. you can also add apricots or prunes (or even substitute dates for the raisins) to the veggie mix


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