Braised Moroccan Style Chicken

• 3 tablespoons olive oil
• 8 bone-in chicken legs and thighs
• salt + fresh black pepper to taste
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 2 cloves garlic, peeled + chopped
• 1 onion, peeled + sliced
• 6 ripe plum tomatoes, chopped (or drained canned italian tomatoes)
• 1 cup good quality, pitted green olives
• 1 tablespoon tomato paste
• 1 juice of an orange (freshly squeezed)
• 1 cup chicken broth
• 1/2 cup pitted dried prunes
• 1/2 cup dried pitted apricots
• 1 bay leaf
• 3 tablespoons chopped parsley

1. Heat 2 tablespoons oil over medium high heat in a deep, heavy skillet. Season the chicken with salt, pepper, cinnamon & cumin on both sides. Saute the chicken, for approximately 3 - 5 minutes per side, until browned. Remove chicken from pan and set aside.
2. Add additional tablespoon of oil to pan, if needed and saute garlic and onion for 2 minutes, until translucent.
3. Add tomatoes, olives, tomato paste, orange juice, chicken stock, prunes, apricots and bay leaf to pan and cook, stirring for 2 - 3 minutes bringing to a simmer.
4. Add reserved chicken and any accumulated juices to the pan, spooning sauce over chicken.
5. Cover and braise on a low simmer for 30 minutes, until chicken is tender and cooked through.
6. Garnish with parsley and serve. (May be made a day ahead and reheated)

olive oil, chicken, salt , ground cinnamon, ground cumin, garlic, onion, tomatoes, green olives, tomato paste, orange, chicken broth, prunes, apricots, bay leaf, parsley

Taken from food52.com/recipes/20234-braised-moroccan-style-chicken (may not work)