Moroccan Chicken aka More Rockin’ Chicken

This was a huge hit with my family and will be put into “hot rotation” for awhile.  Tweaked from Dana Carpender’s 500 Low Carb Recipes.

1/4 C. olive oil

4 or so lbs chicken, bone-in, skin-on, cut-up (we prefer thighs and legs)

1 onion, halved and sliced

4 cloves garlic, chopped

1 1/2 cups chicken stock

1 t. cinnamon

1 t. paprika

1 t. cumin – or less

2 t. ground ginger (this sounds like too much, but its good)

1 t. black pepper

1/2 t. cayenne

1 T. sugar or equivalent sugar sub.

3 heaping T. tomato paste

1/2 t salt (you can add more later, if needed)

Combine the spices, tomato paste, and stock and whisk until mixed.  Set aside.

Heat oil in a Dutch oven.  Brown the onions a bit then remove from pan.  Brown the chicken a bit on both sides. Remove much of the fat, put onions with the garlic back in the pan.  Pour the seasoning/tomato paste mixture over the chicken.  Cover and reduce heat to a simmer for  40-45 minutes.

Uncover and cook another 10-15 minutes if you want the sauce to thicken, but I found this  unnecessary.

Serves 6

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