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Moroccan Chicken

  • servings: 4

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Ingredients

  • 2 carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
  • 1 cup canned chickpeas, rinsed and drained
  • 1 small onion, cut into 1/4-inch pieces
  • 1/2 cup raisins
  • 1 tablespoon finely chopped peeled ginger
  • 2 cloves garlic, finely chopped
  • 6 sprigs fresh thyme
  • Zest of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons coarse salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1 pinch of ground cinnamon
  • 8 chicken legs, skin removed
  • 1/2 cup homemade or canned low-sodium chicken stock
  • Cooked couscous, for serving

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.

  2. Step 2

    In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.

  3. Step 3

    Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.

  4. Step 4

    To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.

  5. Step 5

    Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.

Source
Everyday Food, July/August 2005

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Reviews (3)

  • NHKatesKitchen 28 Jun, 2013

    I've made this for years. This year only had boneless chicken thighs. Topped veggie mixture with one or two opened flat then cheated with Pampered Chef Moroccan Rub from pantry. Oh WOW so great & even easier! But alas Pampered Chef discontinued this rub for 3 tbsp of the Moroccan Rub you can substitute: 1½ tbsp (22 mL) paprika, 1½ tsp (7 mL) curry powder, 1 tsp (5 mL) sugar, ¾ tsp (4 mL) each ground cumin and ground ginger, ½ tsp (2 mL) ground cinnamon and ¼ tsp (1 mL) chili powder.

  • BBV 23 Mar, 2008

    I made this recipe when it first aired on Martha Stewart in the summer of 2005. I have made this recipe a few times since then and always with raving comments from dinner guests. One of my dinner guests have just asked me today for the recipe because she still remembers how good it was almost three years later. And the use of the parchment paper ensures that the clean-up is to a minimal. I highly recommend this recipe.

  • MrsJacks 29 Jan, 2008

    I love this recipe. It is delicious and looks beautiful served in the little parchment packages. I make this for guests and I'm able to have everything made in advanced, the kitchen cleaned and the chicken cooking away in their little packages when the guest arrive, making the house smell great. I prefer peeled chickpeas and serve this with the Barefoot Contessa Cookbook recipe for curried couscous (p.94)