Katie :: Recipes :: Chicken Marrakesh

Similar to Moroccan chicken tagine, but in a lot less time. Pair with couscous and a cold beer. If you have some tomato soup, or even leftover marinara, as long as it's pretty plain, it will be just fine as the base to your sauce and will bring a little extra flavor to the party. If you don't have those things on hand, just use plain crushed tomatoes from a can—there are so many spices in here, you don't need to worry about it being bland.

Yield: 3
Prep time: 3 Hours
Cook Time: 45 Minutes
Course: Main Dishes

Ingredients:

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons paprika
• 1 1/2 tablespoons ground cumin
• 3/4 tablespoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 to 1 teaspoon cayenne pepper, depending on heat preference
• 6 skinless chicken drumsticks or skinless chicken thighs
• 1 lemon, 1/2 thinly sliced, 1/2 zested and juiced
• 1/2 small onion, very thinly sliced
• 1/4 cup green olives, chopped (optional)
• 2 cloves garlic, chopped
• 1 cup canned crushed tomatoes
• Kosher salt and ground black pepper, to taste

Instructions:
In a roasting pan, whisk together the oil, vinegar, paprika, cumin, coriander, cinnamon, salt, sugar, and cayenne. Add the drumsticks and turn to coat. Cover with aluminum foil, and refrigerate for at least 4 hours and up to 6.

Preheat oven to 375°. Remove chicken from refrigerator and turn chicken to fully coat in the marinade. Tuck lemon slices in between and on top of meaty end of drumsticks. Sprinkle on the lemon zest, lemon juice, and garlic; evenly distribute onions on top, and then pour the tomato sauce over everything. Give the pan a shimmy to make sure the sauce is distributed. Sprinkle with a bit of salt and pepper, for good measure.

Re-cover with aluminum foil, and bake for 35 to 45 minutes, or until chicken is completely done. Serve with couscous to soak up the sauce.