MOROCCAN CHICKEN

Moroccan Chicken image

This Moroccan chicken recipe serves four-making it just the thing to serve at your next small dinner party.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 17

Ingredients

2 carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
1 cup canned chickpeas, rinsed and drained
1 small onion, cut into 1/4-inch pieces
1/2 cup raisins
1 tablespoon finely chopped peeled ginger
2 cloves garlic, finely chopped
6 sprigs fresh thyme
Zest of 1 lemon
1 tablespoon extra-virgin olive oil
2 teaspoons coarse salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1 pinch of ground cinnamon
8 chicken legs, skin removed
1/2 cup homemade or canned low-sodium chicken stock
Cooked couscous, for serving

Steps:

Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

*** Explore more Moroccan Chicken Recipes »

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