Moroccan Chicken

Combined two of my recipes that weren't quite right, Moroccan Chicken with Couscous from Martha Stewart and an Israeli Baked Chicken recipe from my Jewish Recipes cookbook. Each recipe has been okay in the past, but not quite as good as I would have liked. This time, the spice combo did the trick. I served it with Israeli couscous, heads above regular couscous which tends to get all over everywhere and is Ben's least favorite to eat (no flava) and least favorite to clean up. Also, quick n easy Israeli-esque chunky salad.

Spice combo:
2 T ground cumin
1 T paprika
1.5 t ground turmeric (this gives the dish a lovely yellowish color)
1/2 t cayenne pepper (my favorite ingredient)
1/2 t ground ginger
1/4 t cinnamon
salt and pepper to taste

(no chopped garlic this time but I might throw it in the pot the next time)

Trimmed fat off one pack of chicken thighs and then "shake'n'baked" it 70s style by shaking the chicken and spices together in a plastic bag.

Meanwhile, sauteed onion and carrots in olive oil. Added chicken after a few minutes to brown a tiny bit. Added 1 can garbanzo beans, drained and rinsed; 1 can of whole tomatoes, about 2 c of chicken stock. Brought it to a boil then down to low, covered it and cooked for ~40 minutes. In the past I've added zucchini the last 10-15 minutes but didn't have any on hand.

Chicken fell off the bone. It was well-seasoned, with just the right amount of cayenne to give it a little kick. Served it on a Wednesday basketball night. Easy, easy.