Day 81

MOROCCAN CHICKEN TAJINE

Mix all these ingredients in a large Ziploc bag:

2-3 finely minced cloves of Garlic

1 teaspoon  Cumin

1 teaspoon finely minced Ginger

1/2 teaspoon Paprika

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1 finely minced Shallot

2 tablespoons Oil

1 Lemon - zest and juice

Optional: 2 teaspoons lemon curd

Add 5-6 small Chicken Legs or Chicken Thighs

Marinate a few hours to overnight in the frig.

Squish meat around in bag once or twice.

Place everything in a pan with lid, add 1 cup water.

Optional: pinch of Saffron and or 1/4 teaspoon Turmeric

Bring to boil, turn down heat and simmer for 30 minutes.

Remove cover, stir chicken.

Simmer another 15 minutes until Chicken is tender.

Remove Chicken to serving dish - cover with foil.

Reduce Sauce - may take 5 minutes.

Optional: add 1/2 cup pitted Olives and/or 1/2 cup chopped Parsley or Cilantro.

You may also remove the skin from the Chicken at this point.

Pour sauce over Chicken and serve.

Incredibly yummy!