Moroccan Style Baked Chicken
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 skinless chicken drumsticks (around 1 lb for total weight)
  • 4 carrots, sliced into discs
  • 4 cups yams, cubed (around 3 small ones)
  • 3 cups vegetable broth (or poultry based broth)
  • 2 fresh apricots, pitted and sliced lengthwise
  • 2 tablespoons raisins
  • 1 navel orange, sliced with skin on
  • 1 clove garlic, minced
  • 1 shallot, sliced thinly
  • 1 teaspoon fresh sage (1/4 teaspoon dried)
  • 1 teaspoon cumin
  • 1 dash of cayenne
  • Optional serving accompaniment: 2 cups cooked millet, quinoa or brown rice (or the more traditional couscous, ideally a whole wheat version) and/or 4 cups of fresh greens
DIRECTIONS:
  1. Preheat oven to 400°. In a medium roasting pan lay the orange slices evenly on the base. Next sprinkle on the garlic and shallots, then the carrots and yams. Place the chicken on top and add in the apricots and raisins around the chicken. It should all fit together tightly. Sprinkle the sage, cumin and cayenne in and then pour the broth on top. Bake for 60 minutes, flipping the chicken twice- every 20 minutes. It should all be cooked after 40 minutes but that last extra bit of time helps the flavors really come together well and makes the chicken tender enough to nearly fall off the bone. Once done cooking, remove the chicken and set it aside. Put all the fruit and vegetables into a bowl with high sides and discard the orange (unless you want to keep it and serve it on the side). Remove around ¾ cup of the broth and set aside. Use a hand held mixer, food processor, or big fork to mash up all the fruit and vegetables with the remaining broth. If serving with whole grains or fresh greens make them the base, followed by a dollop of the vegetable mash then the chicken, and finish it off with a few spoonfuls of the broth on top.
Recipe by Love from the Land at https://www.lovefromtheland.com/moroccan-style-baked-chicken/