Moroccan Chicken

Name: Moroccan Chicken
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 cup orange juice; 2 tbsp lemon juice; 1 tbsp halal-certified soy sauce; 4 garlic cloves; 1 tbsp fresh ginger; 0.5 tsp ground cumin; 0.5 tsp salt; 0.5 tsp cinnamon; 0.25 tsp cayenne; 0.5 tsp black pepper; 12 boneless skinless chicken thighs; 1 large onion; 2 carrots; 2 cup garbanzo beans (1 can); 0.25 cup dates; 0.5 cup almonds; 1 tbsp olive oil; 1 tbsp tomato paste; 2 tbsp fresh parsley

A dish of chicken, chickpeas and orange juice, seasoned with ginger and cumin and baked in the oven.

8 hr 20 min · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 480 min · 500 min total
Difficulty: medium

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. Cut the chicken into chunks. Add the chicken to the zip lock bag. Refrigerate and marinate 4 to 24 hours.
1440 min
3
Put the rest of the ingredients in a casserole dish. Add the chicken and marinade and mix. Bake at 350 degrees for 1 1/4 hours.
240 min