Moroccan Tagine

Moroccan Tagine

1 t. vegetable oil

1 pkg. ( 1 1/2 lbs) drumsticks

1 pkg. ( 1 1/2 lbs) chicken thighs

1 medium onion, diced

1 tsp. each cumin, paprika, and pumpkin-pie spice

1 can (14 oz) chicken broth

2 lbs sweet potatoes,k peeled and cut into chunks

1/2 c. golden raisins

1/4 c. toasted slivered almonds (optional)

cilantro garnish (optional)

1 box (10 0z) plain couscous, cooked according to directions ( I used rice)

1. Heat oven to 350*F. In large skillet, heat oil over medium-high heat. Brown chicken in batches, then transfer to a 9" X 13" baking dish. Discard all but 1 Tbs. oil from pan, add onion and spices, and cook until onion is soft, about 6 min.

2. Add broth, sweet potatoes, and raisins to skillet, and bring to a boil. Pour over chicken in baking dish, cover, and bake 60 min. Transfer to platter, and sprinkle with almonds and cilantro.

Serve with couscous (or rice). Makes 6 serving.