Moroccan Chicken

Serves: 6-8 People
Cooking Time: 45 minutes

8 pieces whole legs, legs and thigh
1 small  white onion, small dice
1 jalapeño, finely chopped
5 bay leaves
1 pound package of carrots, pealed and cut into 1 inch pieces
5 celery stocks, cut into 1 inch pieces
8 ounce package of fresh okra, remove stems and cut into half
6 ounce package of dried Mediterranean apricots
1 cup of Greek olives, remove pit
½ cup of died raisins

Sauce Ingredients
2 14.5 ounce cans of tomato sauce
1 14.5 ounce can of chicken broth
1 ½ tablespoons cumin
1 ½ Turmeric
11/2 smoked paprika
1 tablespoon dried minced lemon peel
8 large cloves of garlic, minced
1 teaspoon ground cinnamon
2 tablespoon better than bouillon chicken base
2 teaspoons salt
½ teaspoon black pepper

Preheat the oven to 400 degrees. Remove skin and excess fat from the chicken, and season on both sides with salt and pepper. Place the chicken into a large baking pan. Add all the rest of the ingredients on top of the chicken. In a separate bowl mix all the sauce ingredients together and stir well. Finally pour the sauce over the chicken and vegetables, cover with tin foil and place into the oven. Roast for 1:15 hour and serve with your favorite starch.

moroccan chicken


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