Moroccan Style Chicken with Prunes

I cleaned out my desk a couple of weeks ago, and I found an old cookbook that I forgot all about.  I looked through it, and I found this recipe.  Of course, I did modify it for our tastes, and it turned out wonderfully.  Al really likes it a lot, and we both love the lemon in this.  I made it ahead, put it in the fridge, and cooked it the next day, but I would guess that this isn’t necessary.  But the chicken did get marinated throughly, and it tasted great!

Moroccan Style Chicken with Prunes

Moroccan Style Chicken with Prunes

8 skinless, boneless chicken thighs
2 C chopped pitted prunes
zest from 1 lemon
juice from 1 lemon
1 (49 1/2 oz) can chicken broth
2 T honey
4 cloves garlic, minced
2 T oregano
1 t salt, to taste
1/2 t pepper

Place chicken thighs in a large baking dish.  Evenly sprinkle on the prunes and lemon zest.  In a large bowl, mix together remaining ingredients and pour gently over chicken.  Cover with foil and, if desired, refrigerate overnight.  Bake at 350 degrees for 1 hour, then remove foil and bake for 30 mins more.   Serve over rice.

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About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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