Moroccan Chicken

This chicken has a deliciously unique flavour. It’s quick, easy, and sure to be a favourite!

Ingredients

4 bone-in chicken breasts or legs with thighs attached
2 onions
2 celery stalks
2 tomatoes
1 cup sliced mushrooms
1 green pepper
1 tbsp of ground cumin
½ cup of raisins
½ cup pitted and halved kalamata olives (optional)
700 or 750 ml jar of your favourite tomato pasta sauce

Directions

1) Preheat oven to 500 F. Discard skin and fat from chicken. Arrange in a 9x13 inch baking dish. Coarsely chop onions. Chop celery with any leaves. Slice tomatoes into 8 wedges. Core and seed pepper. Coarsely chop. Tuck veggies around chicken.

2) Sprinkle cumin, raisons and olives around chicken, then pour pasta sauce over top. Don't worry if the sauce doesn't cover the vegetables completely. The dish will be very full. Loosely cover the dish with foil, then place on a baking sheet. Reduce the oven temperature to 450 F. Bake in the center of the oven.

3) After 30 minutes, remove the foil. Spoon juices overtop of the chicken and vegetables. Continue baking 25 to 30 minutes more until sauce is bubbly and chicken is springy when pressed. Remove from oven and serve.

Exchanges

1 serving of chicken with sauce and veggies counts as 3 protein and 1 fruit. If you include olives, please count 1 serving of fat.