Moroccan Chicken Tagine

Recipe Ingredients

2		Frozen barbecued chickens with sauce - defrosted kosher precooked
8 oz	227g	Frozen chopped peppers and onions
1/2 cup	118ml	Orange-flavored brandy
8 oz	227g	Mixed dried fruits - cut in half see note
14 oz	397g	Stewed tomatoes - partially drained
2 teaspoons	10ml	Five-spice powder
8 oz	227g	Shredded carrots
2 teaspoons	10ml	Garlic powder
2 tablespoons	30ml	Honey
1/2 cup	118ml	Lemon juice
2 cups	474ml	Coarsely cut Italian parsley
		Sliced almonds
1 section		Italian parsley - for garnish

Recipe Instructions

Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley. Partially cover and microwave on high 7 minutes, until fruits are fork-tender.

Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions.

Note: You can also use dried Mission figs

Source:
RECIPE FOR HEALTH SHOW #RHJ017

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