How To make Chicken Morocco
1 cup uncooked bulghur wheat
4 chicken thighs, skinned
1/2 onion
chopped
1 tablespoon olive oil
14 1/2 ounce can stewed tomatoes :
no salt added
1/2 cup prune juice or orange juice
6 pitted prunes :
diced
1/4 teaspoon ground allspice
In a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and cook over low heat for 20 minutes.
In skillet, brown chicken in oil over medium- high heat; drain. Stir in tomatoes, prune juice, prunes and allspice.
Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally.
Serve over bulghur.
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2 tablespoons olive oil
1/2 cup plain whole milk yogurt
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon turmeric
2 to 3 teaspoons minced garlic to taste
2 tablespoons parsley finely chopped
2 tablespoons cilantro finely chopped
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Ingredients
18 Kashmiri Chillies
Rock Salt
6 small Cinnamon Sticks
1 teaspoon Pepper Corns
2 teaspoon Cumin Seeds
2 teaspoon Coriander Seeds
1/4 teaspoon Turmeric Powder
4 Chicken Whole Legs
7-8 Tomatoes
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1-1/2 cup Water
1 tablespoon Sugar
1/2 teaspoon Salt
1 tablespoon White Vinegar
3 teaspoon Lime Juice
1 tablespoon Oil
2 medium Onion, chopped
15 pods Garlic, smashed
Coriander Leaves
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