Real Moroccan Chicken

• 14 cup olive oil
• 8 chicken legs or 8 chicken thighs
• 1 small onion, diced
• 3 stalks celery, diced
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 2 teaspoons curry
• 12 -16 ounces chicken broth
• 3 baking potatoes, skinned, large dice
• 1 -2 teaspoon salt, to taste
• 2 teaspoons black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped

1. Put half olive oil in a dutch oven or 4 quart sauce pan.
2. Brown chicken on all sides until crispy in oil over about medium heat.
3. Remove chicken and place to side.
4. Put rest of olive oil in pan and add celery and onions.
5. Saute until translucent and fragrant.
6. Add all spices and roast over med-low heat for about 5 minute.
7. Pour in chicken broth and stir to dissolve spices.
8. Add potatoes and mix along with parsley and cilantro.
9. Place chicken pieces back into pot without stirring around and bring to boil.
10. As soon as the boil starts bring heat to lowest setting and simmer for 75 minutes covered.
11. Let stand off heat for 10 minutes to let flavors rest and sauce to thicken.
12. Serve on large platter with friends and pieces of french bread to dip in sauce and grab pieces of food.

olive oil, chicken, onion, stalks celery, turmeric, cumin, ground ginger, paprika, curry, chicken broth, baking potatoes, salt, black pepper, fresh parsley, fresh cilantro

Taken from www.food.com/recipe/real-moroccan-chicken-207154 (may not work)