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Moroccan Chicken Recipe

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This recipe for Moroccan Chicken, by , is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Zuckerman

Category:
Category:

Ingredients:  
Ingredients:  
Olive oil (6 tablespoons, plus 1 tablespoon)
2 pounds onions, thinly sliced
1 cup pitted prunes, halved
1 cup dried apricots, halved
1 cup dried figs, halved
Salt and ground pepper
2 tablespoons sugar
1 teaspoon ground cinnamon
8-10 pieces of chicken
1/2 teaspoon turmeric
2 cups pomegranate juice
1/2 jar of jam (fig or apricot)

Directions:
Directions:
1) Heat 6 tablespoons of olive oil in a large skillet over medium heat.

2) Add the onions to cook, stirring a lot until lightly caramelized (approx. 30 minutes). Transfer to a bowl.

3) Add to the bowl of onions: prunes, apricots, figs, sugar, cinnamon, and 1/2 jar of jam. Stir until combined.

4) Preheat oven to 350 degrees. Rub the chicken with 1 tablespoon of olive oil, sprinkle with turmeric and salt and pepper. Place chicken in large roasting pan.

5) Spoon the fruit mixture over the chicken. Add 2 cups of pomegranate juice to the pan.

6) Roast the chicken for approximately 1 hour. Turn one time for even browning. Check to make sure there is always liquid in the pan, add juice or water as necessary. Cooking time may depend on your oven.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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