Moroccan Chicken

Moroccan Chicken

Ingredients

1. 1½ cups mixed dried fruit (such as dates, apricots, figs, cranberries)-No sugar added

2. 2 tablespoons dried parsley

3. Fine sea salt

4. ½ teaspoon ground cumin

5. ½ teaspoon ground cinnamon

6. ½ teaspoon sweet paprika

7. ¼ teaspoon cayenne pepper

8. ¼ teaspoon ground turmeric

9. ¼ teaspoon ground ginger

10. 4 tablespoons extra-virgin olive oil

11. 1 tablespoon freshly squeezed lemon juice

12. 4 cloves garlic, crushed

13. 6 chicken leg quarters (drumstick and thigh)

14. 1 large yellow onion

15. 1 medium butternut squash, peeled, halved, seeded, and cut into 2-inch cubes

16. Freshly ground black pepper

17. ¼ cup fresh mint leaves, for garnish

18. 2 tablespoons pomegranate seeds, for garnish

Directions:

1. Place the dried fruit in a bowl and add enough hot water to cover. Soak for 10 minutes to rehydrate the fruit. Drain the water and cut the fruits in half if they are large.

2. Preheat the oven to 400°F.

3. In a small bowl, combine the parsley, 1 tablespoon salt, cumin, cinnamon, paprika, cayenne, turmeric, and ginger. In a large bowl, combine 2 tablespoons of the oil, the lemon juice, 2 cloves garlic, and 3 tablespoons of the spice mixture. Add the chicken pieces and toss, rubbing the chicken to coat each piece well. Arrange the chicken pieces, skin side up, on one side of a large rimmed baking sheet.

4. Cut the onion into ½- to ¾-inch wedges, leaving some of the core attached so the slices stay intact. In the same bowl that held the chicken, toss together the butternut squash, onion, the remaining 2 cloves garlic, the remaining 2 tablespoons oil, and the remaining spice blend. Season with salt and black pepper and toss again. Arrange the vegetable mixture in a single layer on the other side of the baking sheet.

5. Roast the chicken and vegetables for 20 minutes, then carefully sprinkle the rehydrated fruits around the baking sheet. Continue to roast until a thermometer inserted into the thickest part of the chicken leg registers 165°F and the butternut squash is tender, about 25 minutes more.

6. Serve the chicken with the roasted vegetables and fruits. Sprinkle the mint leaves and pomegranate seeds over the top.