Moroccan chicken
Ingredients:
| 2 | Large garlic clove |
| 4 tablespoons | Fresh mint leaves, finely chopped |
| 4 tablespoons | Fresh coriander leaves, finely chopped |
| 5 tablespoons | Olive oil |
| 1 tablespoon | Paprika |
| ½ teaspoon | Saffron |
| 1 ½ teaspoon | Cumin |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
| 1 | 2 kg chicken (4.5 lb) |
| 1 | Large onion, coarsely chopped |
| 1 cup | Water |
Instructions:
- Preheat oven to 375F.
- Crush the garli, coriander and mint with 1 tsp. olive oil.
- Make a thick paste by adding the paprika, saffron, cumin, salt and pepper, adding oil as needed and spread over chicken.
- Place chicken in a large casserole, surrounding it with the chopped onion, put water in the bottom of the casserole, without pouring over chicken.
- Bring the liquid to a boil and then put the pan in the oven and braise the chicken about an hour.
- You can finish by browning the chicken in a pan, or like we do, on broil in the oven.
Makes 4 servings.
