Morrocan Chicken

• 1/3 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 5 lb. chicken parts
• 3 Tbsp. oil
• 1 1/2 c. chopped onion
• 2 tsp. minced garlic
• 1 1/2 c. chicken broth
• 1 lemon, cut into wedges
• 1 tsp. cumin
• 1 tsp. ginger
• 2 tomatoes, cut into wedges
• parsley
• ripe olives (for garnish)

1. Mix flour, salt and pepper.
2. Dredge chicken parts in mixture until covered.
3. Heat vegetable oil in a skillet over high heat. Brown chicken in hot oil.
4. Reduce heat and transfer chicken to a casserole or baking dish.
5. Add chopped onion and garlic; cook about 4 minutes.
6. Stir in chicken broth, lemon, cumin, ginger and a dash of pepper.
7. Bring to boil and spoon over chicken.
8. Arrange tomato wedges around chicken.
9. Cover dish tightly with lid or foil.
10. Bake 50 minutes at 375u0b0.
11. Remove lemon before serving. Garnish with parsley and black olives.
12. Serve with rice.
13. Serves 10.

flour, salt, pepper, chicken parts, oil, onion, garlic, chicken broth, lemon, cumin, ginger, tomatoes, parsley, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858337 (may not work)