Chicken Marrakesh

By susanwadle

Ingredients

• 10-12 pieces of chicken: breast, drumsticks, whatever you like
• 4 large garlic cloves, finely minced
• 1 T ground cumin
• 2 t ground ginger
• 3/4 t salt
• 1 c red wine vinegar
• 1 c olive oil
• 3/4 t coarsely ground pepper
• 11/2 c pitted green olives
• 11/2 c dried apricots
• 11/2 c dried pitted prunes
• 1 c dried figs—cut in half if large
• 1/2 c brown sugar
• 1 c white wine
• grated zest of 2 medium or 11/2 large lemons

Details

Servings 8

Preparation

Step 1

Day Before:

Combine chicken, garlic, cumin, ginger, lemon, salt, pepper, wine vinegar, oil, olives, and dried fruits. Marinate, covered in the refrigerator overnight. Mix a few times to disperse marinade. I use a flat pan rather than a bowl.

On cooking day: Preheat oven to 350
Arrange chicken in single layer in large, heavy, shallow baking pan(s), Spoon marinade evenly over chicken.

Sprinkle with the brown sugar and pour the wine around and between the chicken pieces. Bake uncovered til chicken is cooked through—approximately 2 hours.