Moroccan Chicken

Flavorful and easy. Serve with brown rice. From the cookbook, Pleasures of the Palate.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄2 cup flour
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 5  lbs chicken (breasts, thighs, legs, any combination)
• 1⁄3 cup  vegetable oil
• 1 1⁄2 cups onions, chopped
• 2  teaspoons  minced garlic
• 1⁄2 cup chicken broth
• 1  lemon, cut in wedges
• 1⁄2 teaspoon ginger, ground
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon pepper
• 2  tomatoes, peeled

• Garnish

•  black olives
•  parsley

Directions

1. Preheat oven to 375 degrees.
2. Combine flour, salt, and pepper. Roll chicken in mixture shaking off excess. Brown chicken in hot oil in large skillet. Remove and place in 9X13 inch baking pan. Set aside.
3. Reduce heat to low. Add onion and garlic. Cook about four minutes, stirring occasionally.
4. Stir in chicken broth, lemon wedges, ginger, cumin, and remaining pepper. Bring to a boil. Spoon over chicken. Cut tomatoes into 8 wedges. Add to chicken. Cover tightly with foil or lid. Bake for 50 minutes covered.
5. Garnish with black olives.