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Chicken Marrakesh


The inclusion of olives, apricots and figs in Chicken Marrakesh gives the entree a delectable, tangy sweetness. Recipe provided by Roselle–Cranford (NJ) Hadassah branch.



1. The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots, and figs in two large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator one hour before cooking.

Cook the Chicken

1. Preheat oven to 350 degrees Fahrenheit.
2. Arrange chicken in single layer in two large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.
3. Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.
4. Using a fork and slotted spoon, transfer the chicken, olives, dried fruit, and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices.


Originally published in The Hadassah Jewish Holiday Cookbook.


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