Moroccan Chicken

• 2 tablespoons olive oil
• 4 chicken thighs, skinned
• 1/2 onion, chopped
• 1 can (14 1/2 ounce) stewed tomatoes (no salt added)
• 1/2 cup dried plum (prune) juice or orange juice
• 6 pitted dried plums (prunes), diced
• 1/4 teaspoon ground allspice
• Kosher salt and freshly ground black pepper, to taste
• 1 1/3 cups boiling water 1 cup plain tabbouleh
• 1/2 cup chopped parsley

1. Preparation Time: Approximately 30 minutes
2. Cook Time: Approximately 50 minutes
3. Preparation:
4. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on one side. Turn and add the onion; continue cooking until the onion and chicken are browned. Drain the excess fat. Stir in the tomatoes, juice, dried plums, allspice, salt and pepper. Cover and cook 5 minutes over medium heat.
5. Uncover and simmer about 10 minutes, until the sauce thickens and the chicken is done; turning the chicken and stirring the sauce occasionally.
6. Meanwhile combine the boiling water and tabbouleh in a medium saucepan. Cover and rest for 5 minutes. Add the parsley to tabbouleh and season to taste with salt and pepper. Serve the chicken and sauce on a bed of tabbouleh.
7. Nutritional Information Per Serving: Calories 360; Fat 10g; Saturated fat 2g; Cholesterol 55mg; Sodium 470mg; Total Carbohydrate 52g; Fiber 11g; Protein 20g; Vitamin A 25%DV*; Vitamin C 40%DV; Calcium 8%DV; Iron 20%DV
8. *Daily Value

olive oil, chicken, onion, tomatoes, orange juice, ground allspice, kosher salt, boiling water, parsley

Taken from www.epicurious.com/recipes/member/views/moroccan-chicken-50072425 (may not work)