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moroccan chicken

November 6, 2008

Here is my Mom’s home from Washington and wants to cook a homemade meal entry.  I took a picture, but it looked gross.

But rest assured the food tastes mighty fine.  I mashed together a bunch of similar recipes and came up with this.  The chicken had complex flavourings – a mixture of sweet and tart.  And my kids are crazy about couscous, so serve it on a bed of the stuff (but make sure to make it with chicken stock, not water!).

Moroccan Chicken

2 tablespoons olive oil
8 drumsticks (or enough for two each)
salt and pepper
1/2 cup chopped onion
4 minced garlic cloves
curry powder, ground coriander, ground fennel seeds, pepper, ground cumin, ground ginger – all mashed up
1 28 oz tin of diced tomatoes
1/2 cup water
3 tablespoons fresh lemon juice and rind
handful of raisins

Brown chicken drumsticks in olive oil and season with salt and pepper.  Transfer to a greased baking dish.  Rub chicken with spice mixture.

Brown onions and garlic in the same fry pan.  Pour over chicken.

Mix up remaining ingredients in a bowl.  Pour over chicken, too.

Cook chicken for 45 minutes at 425 degrees.  Serve with aforementioned couscous.

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