Moroccan Chicken

Quite happy today is Friday. This week at work has been quite a bit more trying than usual resulting in less sleep than usual. This led me to wake up today feeling a little flu-ish. Cold chills, body aches, blah. Looking at this dish though makes me feel like getting all cozy on the couch with a big ol' plate of this and going to sleep. Although it is an ethnic dish I totally feel like this is comfort food to the max. It was just so good especially with a side of couscous. This would be fantastic on a cool autumn night especially now that the weather is going to start cooling down. Not quite yet though, here in Maryland we still have about another month. So if you'd rather wait for this recipe, keep it in the books for October!

Moroccan Chicken

Yield ~12 servings

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon pepper

3 cloves garlic, minced

1 onion, sliced

1 chicken (3-4 pounds)

1 lemon, sliced into 8 slices

1 cup baby carrots

1/2 cup green olives

1/2 cup raisins

1/2 cup water

Preheat the oven to 350 degrees. Combine all dry spices and rub them all over the whole chicken. Place the chicken in a casserole dish. Take your garlic and half the onions and stuff the inside of the chicken with them. Then take the other half of onions, lemon slices, carrots, olives, raisins, and water and mix them together in a bowl. Then spread it all around the chicken in the dish. Place in the oven and bake until internal temperature reaches 165 degrees. This took us almost 2 hours so make sure you have plenty of time.