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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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I had this at a potluck and it was drop-dead delicious! A great balance of sweet and spice! I know there are lots of Moroccan Chicken recipes here on 'Zaar, but this one seems a little different to the rest. There are quite a few ingredients, but it is actually very simple to do. Prep time includes marinating time. Ingredients:
1/2 cup orange juice |
2 tablespoons lemon juice or 2 tablespoons lime juice |
1 tablespoon soy sauce |
4 garlic cloves, minced |
1 -2 tablespoon fresh ginger, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4-1/2 teaspoon cayenne |
1/2 teaspoon black pepper |
12 boneless skinless chicken thighs |
1 large onion, chopped |
2 carrots, cut into 1/2 inch slices |
2 cups garbanzo beans (1 can) |
1/4-3/4 cup dates, pitted and chopped |
1/2-3/4 cup almonds or 1/2-3/4 cup pecans |
1 tablespoon olive oil |
1 tablespoon tomato paste |
2 tablespoons fresh parsley, chopped |
Directions:
1. Combine the first 10 ingredients (orange juice through to black pepper.)This will be the marinade for the chicken.
2. Put the marinade in a plastic zip lock bag.
3. Cut the chicken into chunks.
4. Add the chicken to the zip lock bag. Refrigerate and marinate 4 to 24 hours.
5. Put the rest of the ingredients in a casserole dish.
6. Add the chicken and marinade and mix.
7. Bake at 350 degrees for 1 1/4 hours.
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