Moroccan Chicken

Our final dish utilizing chicken drumsticks is inspired by the flavors of Morocco. It's relatively inexpensive and easy to prepare, though the chicken requires time to marinate. The folks who took this class split the cost of turmeric, cardamom, apricots and coconut; these items were purchased from bulk bins at a local market and they bought just what they needed for the exercise. They also used a chicken stock base instead of canned broth and shared a knob of ginger. This was their favorite dish. It cost about six dollars to make.

Moroccan Chicken

Ingredients:
8 large chicken drumsticks
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground cardamom
Finely grated zest of 1 lemon
Flour for dusting
2 tablespoons vegetable oil
1 sliced onion
2 cups low-sodium chicken broth
8 dried apricots, quartered
1/2 cup shredded coconut

Directions:
1) Remove and discard chicken skin. Combine garlic, ginger, turmeric,cumin, cardamom and lemon zest in a small bowl. Rub into drumsticks. Cover and refrigerate for 2 hours.
2) Dust chicken with flour. Heat oil in a large heavy saute pan over medium heat. Add drumsticks and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.
3) Add onions to saute pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yield: 4 servings.