Moroccan Chicken

Name: Moroccan Chicken
Ingredients: 2-3 lb chicken - boneless breast or thigh (better); 4-6 clove garlic, finely chopped; 2 T oregano; 1/8 - 1/4 red pepper flake; coarse salt and freshly ground black pepper to taste; 1/2 cup pitted prunes, quartered; 1/2 cup pitted Spanish green olives, halved (use part Kalamata if desired); 2 T capers with a bit of juice; 2 T red wine vinegar; 2T olive oil; 1/2 preserved lemon, rinsed and chopped; 2 bay leaves; 1 T brown sugar; 4T Italian parsley finely chopped

14 ingredients

1 steps

Ingredients

2-3 lb chicken - boneless breast or thigh (better)
4-6 clove garlic, finely chopped
2 T oregano
1/8 - 1/4 red pepper flake
coarse salt and freshly ground black pepper to taste
1/2 cup pitted prunes, quartered
1/2 cup pitted Spanish green olives, halved (use part Kalamata if desired)
2 T capers with a bit of juice
2 T red wine vinegar
2T olive oil
1/2 preserved lemon, rinsed and chopped
2 bay leaves
1 T brown sugar
4T Italian parsley finely chopped

Directions

1

{"0":"Cut chicken into serving pieces (breasts into 3-4 and thighs into 2-3)","1":"In a large bowl combine chicken garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, llemon and bay leaves.","2":"Cover and marinate, refrigerated, overnight.","4":"Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar (or omit)","6":"Bake for 30 - 40 minutes until chicken done. Let sit 15 minutes. Sprinkle with parsley. Serve with rice pilaf or other grain.","8":"Good hot, warm or cold.","10":"Adapt to taste."}