Sally Bee's Magnificent Moroccan Chicken


Pat dry the chicken pieces. Combine all the spices in a large bowl, then add the chicken pieces to coat well with the spice mixture. Let the chicken marinate for 1 hour in the spices.

In a large frying pan or nonstick saucepan with a lid, heat the olive oil over a medium-high heat. Add the chicken pieces and cook for 7 minutes, or until browned on all sides. Lower the heat to medium low, then add the garlic and onion. Cover and cook for 15 minutes.

Add the white wine (the alcohol will evaporate), lemons, olives, chickpeas, raisins and stock. Bring to a simmer over a medium heat, then reduce the heat to low, cover, and cook for an additional 35-45 minutes, stirring regularly, until the chicken is cooked through and tender.

Mix in the chopped coriander and parsley, then serve immediately. Serve with spicy couscous (click on the link below) or rice.

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