MOROCCAN CHICKEN & FIGS

Name: MOROCCAN CHICKEN & FIGS
Ingredients: 6 large cloves garlic, finely minced; 2 Tbsp (30 ml) dried thyme; 1 Tbsp (15 ml) ground cumin; 1 tsp (5 ml) ground ginger; 1 tsp (5 ml) salt; 1 tsp (5 ml) pepper; 1/2 cup (125 ml) EACH red wine vinegar and olive oil; 2 ½ - 3 lbs bone in chicken pieces (skin on or off); 1 cup (250 ml) mixed olives*; 1 ½ cups (375 ml) dried apricots; 1 cup (250 ml) dried figs (eg Black Mission); 2 Tbsp (30 ml) packed brown sugar; 1/2 cup (125 ml) Madeira (or tawny Port); 1 cup (250 ml) pecan pieces; 2 lemons, zested; * eg. Kalamata, green, sundried (with or without pits). Do not use stuffed olives.

manitobachicken.ca

Experience the flavors of Morocco with our Bone-in Chicken Marinated in garlic, thyme, and cumin. Perfect for special occasions or a tasty snack! Servings: 6 | Prep: 15min + marinate | Cook: 60min |...

View full recipe on manitobachicken.ca

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at manitobachicken.ca.

Share this recipe:

Cooking tools:

Ingredients

6 large cloves garlic, finely minced
2 Tbsp (30 ml) dried thyme
1 Tbsp (15 ml) ground cumin
1 tsp (5 ml) ground ginger
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1/2 cup (125 ml) EACH red wine vinegar and olive oil
2 ½ - 3 lbs bone in chicken pieces (skin on or off)
1 cup (250 ml) mixed olives*
1 ½ cups (375 ml) dried apricots
1 cup (250 ml) dried figs (eg Black Mission)
2 Tbsp (30 ml) packed brown sugar
1/2 cup (125 ml) Madeira (or tawny Port)
1 cup (250 ml) pecan pieces
2 lemons, zested
* eg. Kalamata, green, sundried (with or without pits). Do not use stuffed olives.