Moroccan Chicken Tagine

• 4 pounds chicken, whole barbecued
• 8 ounces sweet bell peppers chopped
• 1/2 cup brandy orange-flavoured
• 8 ounces mixed fresh fruit
• 14 ounces tomatoes
• 2 teaspoons chinese five spice powder
• 8 ounces carrots shredded
• 2 teaspoons garlic powder
• 2 tablespoons honey
• 1/2 cup lemon juice
• 1 sprig italian parsley

1. Drain barbecue sauce from defrosted chickens.
2. Reserve.
3. Cut each chicken into 8 pieces and place, skin side up, in a baking pan.
4. Remove any fat from reserved sauce.
5. Place 2 cups sauce in large microwave dish.
6. Dispose of remaining sauce.
7. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley.
8. Partially cover and microwave on high 7 minutes, until fruits are fork-tender.
9. Pour sauce and its contents over chicken and marinate overnight.
10. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through.
11. Garnish with parsley before serving.
12. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes.
13. Just follow the package directions.

chicken, sweet bell peppers, brandy orangeflavoured, tomatoes, chinese five spice, carrots, garlic, honey, lemon juice, parsley

Taken from recipeland.com/recipe/v/moroccan-chicken-tagine-46436 (may not work)