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Moroccan Chicken Recipe

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This recipe for Moroccan Chicken, by , is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betsy Gensler


Family pack of thighs, legs or both - Skin removed.
1 lime
2 oranges
garlic cloves
olive oil
1 T. turmeric
1 tsp. cumin seeds
4 bay leaves
2 cinnamon sticks (or some grd. powder).
2 jalapeno peppers
1 cup green olives stuffed w/pimentos
4 carrots
2 T. butter
1 can chickpeas
fresh cilantro
1-2 cans of chicken broth
2-3 cups of white rice

Marinate chicken for 1 hour in juice of 1 lime,
juice of 1 orange, garlic and salt.

Heat olive oil in a pot. Add turmeric, cumin, bay leaves,
cinnamon, chili peppers and cook for 2 minutes.
(add Salam Marsala or curry spice too if desired).

Add chicken and lightly brown around 10 minutes.

Slice up the other orange and add to the pot with olives
and chopped carrots.
Partially cover and simmer with a little chicken broth.

Add the butter, cilantro and chickpeas.

Simmer until chicken is tender.
Serve with rice.




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