by Susie Fishbein, Kosher by Design Cooking Coach
This recipe is a perfect example of how your spice cabinet can be your ticket around the culinary world. Enjoy this tender, exotic, delicious dish with a side of couscous.
12 dried apricots
Preheat oven to 425 degrees.
Toss the apricots, dates, onion, olives, and oil into a 9 x 13-inche pan or casserole dish, mounding tin the center of the pan.
In a small bowl mix the coriander, turmeric, salt, cumin, ginger, pepper, and cinnamon. Rub all over the chicken.
Place the chicken in the pan, breast-side-up, on the fruit mound. Tuck as much of the fruit under the chicken as possible. Pour the white wine and broth around the chicken in the pan. Bake, uncovered, for 45 minutes. Baste with pan juices and bake for an additional 10 minutes until chicken is cooked through.
Yield: 4-6 servings
Playbook: Tonight's Moroccan Chicken can be tomorrow's Moroccan Couscous!