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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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The citrus, olives and dried fruit really make this very pretty and delicious dish. Try adding a few different kinds of olives, citrus fruits and dried fruits for variety. Depending on the season, I might use the lemon juice and zest but replace the lemon wedges with orange wedges. Dried cranberries make it a whole different dish… It is important to spread this dish out into a single layer when cooking. Ingredients:
3 lbs cold chicken pieces, thighs and breasts |
1 tablespoon cumin |
1 tablespoon paprika |
1 tablespoon curry powder |
2 teaspoons ground ginger |
1 teaspoon cayenne pepper |
6 garlic cloves, minced |
1/2 cup chopped fresh parsley |
2 lemons, juice and zest of |
1/4 teaspoon red pepper flakes |
4 tablespoons all-purpose flour |
5 roma tomatoes, chopped |
15 pitted olives, of your choice |
15 pitted dried plums, chopped |
2 lemons, cut into wedges |
1/4 cup olive oil |
1 cup chicken stock |
8 lemon wedges, to serve with |
Directions:
1. Pre-heat the oven to 325.
2. Combine the cumin, paprika, ginger, curry, cayenne, garlic, parley, lemon juice, zest and red pepper flakes.
3. Remove the chicken pieces from the fridge, place in a large baking dish and combine with the above mixture.
4. Let marinate for 20 minutes at room temperature.
5. Important note: do not leave the cold chicken mix out at room temperature for more than 20 minutes or the lemon juice will start to mess up the chicken’s consistency.
6. Add the flour to chicken mixture and toss well.
7. Add the tomatoes, olives, lemon wedges, olive oil, dried fruit and broth to the dish.
8. Give it a quick toss and spread out into a single layer.
9. Bake uncovered for 1 hour and 30 minutes.
10. Let sit at room temperature for 10 minutes before serving.
11. I like to serve mine over couscous with lots of the sauce the dish makes.
12. Enjoy!
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