Moroccan Chicken

I've had a few emails asking for the Moroccan Chicken recipe I mentioned recently, so I thought I'd share it with everyone.

Originally it came from The New Basics Cookbook (which I highly recommend), but I've made a few changes to it.

Moroccan Chicken

2 tsp cumin
1 tsp ginger
1 tsp salt
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp cinnamon
2 tsp pepper
1 tsp onion powder (optional)
1 tsp lemon peel
4-5 cloves of minced garlic (fresh is best, but garlic powder can be substituted in a pinch)

Coat 4 chicken legs or thighs with the spice mixture and let them stand at least 1 hour. (I coat them when I'm making lunch and leave them in the refrigerator until time to cook.)

In a large skillet, heat 2 tsp of olive oil over medium heat. Place chicken in the skillet. Cover and cook for approximately 20 minutes on each side.

(For those of you in the south, you're essentially making spiced fried chicken in olive oil.) :)

We've also made these on the grill and in the oven, with equally yummy success. I've also used the spice combination with tofu, but Skeeter won't stand for that tofu nonsense, so I haven't done that recently. :)

Enjoy!