Moroccan Braised Chicken

• 4 tablespoons olive oil
• 6 whole skinless chicken legs (drumsticks and thighs attatched)
• salt and pepper
• 1 large onion, halved and thinly sliced
• 2 14 cups water
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 1 12 cups large pitted prunes

1. In a 5 qt pot, heat 2 tbs oil over med-high heat.
2. Season chicken on all sides with salt and pepper.
3. Place 3 chicken legs in pot and cook, turning once, until browned; about 10 minutes total.
4. Transfer to plate and repeat with remaining chicken and oil.
5. Set chicken aside.
6. Add onion and 1/4 cup water to pot and cook, stirring to loosen browned bits on bottom.
7. Add turmeric, ginger and cinnamon and cook, stirring occasionally until onion has softened, about 5 minutes.
8. Return chicken to pot.
9. Add 2 cups water and half the prunes and bring to a boil.
10. Reduce heat, partially cover and simmer until chicken is cooked through and very tender, about 45 minutes.
11. Tranfer chicken to platter and cover tightly with foil to keep warm.
12. Add remaining prunes to pot and raise heat to high.
13. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more.
14. Top chicken with sauce to serve.

olive oil, chicken, salt, onion, water, turmeric, ground ginger, ground cinnamon, prunes

Taken from www.food.com/recipe/moroccan-braised-chicken-309602 (may not work)