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Moroccan Chicken
February 20, 2003

I didn't exactly follow the recipe to a T. I used a whole bunch more vegetables than amounts given. Also, I used instead, one can chicken broth, the liquid from the can of chickpeas and a can of diced tomatoes, undrained. This is probably why it was so soupy, but luckily I just drained it and labeled the excess liquid Moroccan Tomato Soup. (That was yummy too.) I didn't have zucchini available, so I just omitted it. I also am in the habit of marinating the chicken ahead of time, like my mom taught me, with salt, cayenne pepper, and cooking sherry (just enough to wet it) and letting it sit for an hour in the fridge. I think next time I will marinate with white vinegar instead to give it a sour twist. Also used the juice of a whole lemon. It was a little spicier than I had expected because I used cayenne to marinate on top of the 1/4 tsp cayenne in the recipe, but we like it hot here. It got a great review from my family and I am sure to make it again. I had some of my special Cornbread with Anise Seed leftover and served it with dinner. The sweet, licorice flavor offset the spicyness beautifully and it sopped up the sauce too.

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