Moroccan Chicken

For the longest time, you could probably consider my cooking rather boring. The same dishes every week, which is probably why my husband is sick of stew. So I'm trying to mix it up a bit, and go outside my comfort zone.

Tonight I made Moroccan chicken, which was enjoyed by us. The Babe twice complimented her chicken, exclaiming that dinner was delicious (too cute from the mouth of a two year old). Of course her chicken was plain. She's not a big sauce person, and I didn't want another fight. It was easier to separate one piece and cook hers separately. So dinner was a success because we all enjoyed. Here's the recipe.

Moroccan Chicken
3-4 chicken quarters (thighs), about 2-3 lbs.
1-2 Tbsp canola oil
1 large onion, cut into 8 sections
2-3 cloves garlic
1 lemon (wash the exterior), cut into quarters
1/4 tsp ground ginger
1/4 tsp turmeric
1/4 tsp salt
1/2 tsp paprika
3 grinds of black pepper
3/4 C chicken broth
1/4-1/2 C water

1. Preheat oven to 375 degrees. Heat oil in a oven-safe frying pan that has a lid, or else a dutch oven.
2. Add chicken skin side down. Cook 2 minutes. Turn, cook another 2 minutes.
3. Turn chicken again (skin side down again), add onions. Cook 2-3 minutes, stirring occasionally. Press garlic through a garlic press, add garlic to chicken, turn chicken again. Cook another 2-3 minutes (skin side should be up now).
3. While chicken is cooking, mix in a bowl the ginger, turmeric, salt, paprika, pepper, broth, and water. Once you've completed the first 10 minutes of cooking the chicken over medium high heat (total cooking time so far after turning several times), pour liquid mixture over chicken. Add lemons. Cover.
4. Put pan in oven, cook 50 minutes. Midway through, baste chicken with liquid.
Good served with any grain or starch. The cooking jus is good over the chicken, mixed into potatoes, over a grain, etc. Enjoy!