Naturally Gluten-Free Meals
Baked Moroccan Chicken
INGREDIENTS
1 Fresh Lemon, thinly sliced
1 Whole Chicken, cut-up
2 Large Onions, thinly sliced
3 Cloves Garlic, finely chopped
½ Cup Fresh Cilantro, chopped
½ Cup Fresh Parsley, chopped
2 Tsp Ginger
1 Tsp Black Pepper
1 Tsp Turmeric
½ Tsp Salt
½ Cup Raisins
¼ Cup Water
1/3 Cup Olive Oil
1 Cup Pitted Olives, green, red, or mixed
INSTRUCTIONS
Marinate the
Chicken
In a large covered container add the lemon, onion,
garlic, cilantro, parsley, ginger, pepper, turmeric, salt, raisins, and water. Mix
well, add the chicken pieces and toss to coat. Let the chicken marinate in the
refrigerator for several hours or overnight.
Preheat oven to 350 F
Add enough olive oil to a large baking dish so it coats
the bottom. Layer the sliced onions from the marinade and place the
chicken on top skin side up. Layer the sliced lemons and any remaining marinade on top
of the chicken. Add the olives and drizzle the chicken with the remaining
olive oil.
Bake the chicken uncovered for 45 minutes, or until the
chicken is light golden brown, basting occasionally.
Reduce the heat to 300 F and continue baking for another
30 minutes or longer. The chicken should be deeply browned, the juices should
run clear, and the leg joints should move easily. Internal temperature should
be between 165 and 175 F. Remove the chicken from the oven and let it rest for
10 to 15 minutes before serving.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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