Saturday, April 1, 2017

Moroccan Chicken

Moroccan Chicken

4 large chicken leg quarters, Gilcrest of course

1 TBL minced garlic

1 TSP grated fresh ginger

1 TSP ground turmeric

2 TSP ground cumin

1 TSP ground cardamom

Finely grated zest of 1 lemon

Flour for dusting

2 TBL vegetable oil

1 sliced onion

1 cup chicken broth

8 dried apricots, quartered

½ cup shredded coconut

1.       Combine garlic, ginger, turmeric, cumin, cardamom, and lemon zest in a small bowl. Rub into leg quarters. Cover and refrigerate for 2 hours.

2.       Dust chicken with flour. Heat oil in a large, heavy sauté pan over medium heat. Add leg quarters and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.

3.       Add onions to sauté pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yields 4 servings.