Moroccan Chicken with Green Olives and Currants

Serves 4. Ingredients 4 chicken legs, each cut

into 2 pieces 1½ tablespoons ras el

hanout, divided Pinch cayenne pepper 3 tablespoons olive oil 2 medium yellow onions, thinly sliced young carrots, not peeled, sliced on the bias cloves garlic, thinly sliced tablespoon fresh ginger, peeled and minced cups crushed canned tomatoes cups chicken broth cup cooked chickpeas strips orange peel

green olives, pitted and halved tablespoons plump currants

cilantro leaves or 12 cilantro flower sprigs Directions Preheat oven to 325. Season the legs well with salt, ras el hanout and cayenne pepper. Heat

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the olive oil in a Dutch oven over medium. Thoroughly brown the chicken pieces all over. Add the onions and carrots and cook until softened and lightly browned. Add the garlic and ginger and cook until softened but not browned, about 2 minutes.

Pour off any fat left in the pot. Add the tomatoes, chicken broth, chickpeas and orange peel. Bring the liquid to a simmer, cover the pot and place in the oven. Cook for about 90 minutes, or until the chicken is falling off the bone. Remove the pot from the oven and take off the lid. Let the pot sit at room temperature for about 30 minutes to allow all the fat to surface. Thoroughly degrease the chicken stew.

To serve, plate each portion of chicken with some of its liquid. Garnish with green olives, currants, ras el hanout and cilantro. Serve with saffron rice or couscous.