Moroccan Chicken

Stove top cooking:

If you're looking for a different type of dish, I suggest you try this quick and easy dish. Tasty
Ingredients:

1/2 cup soy sauce
1/2 lemon juice
1/2 cup vermouth or sherry
1/2 teaspoon thyme
2 teaspoons Moraccan Curry
1/2 cup Honey
1/2 teaspoon dried oregano
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 tablespoon garlic powder
3 1/2 pounds chicken cut into pieces, as shown above
1 cup brown rice or Jasmine rice
3 cups water
2 tablespoons olive oil
8 pitted prunes, cut in half
1 1/2 cups raisins

Directions:

In a large sauce pan boil the water over high heat. Reduce heat to simmer once boiling, and add the rice. Cover and cook for 40 minutes. Check at about 30 minutes to ensure it's cooked, should be fluffy. Remove from heat and let sit for 10 minutes.

In a mixing bowl, whisk together the soy sauce, lemon juice, honey, thyme, curry, oregano, ginger, pepper, and garlic.  Cut up the chicken into bit size pieces and place into the marinade for about an hour.

In a large skillet heat olive oil over medium heat. Cook chicken pieces until browned on all sides. Add prunes and raisins, add the marinade into the skillet slowly, mixing around to ensure all pieces of chicken are coated - use all the marinade. Cover skillet and simmer for 30 minutes on low heat. Uncover and simmer until liquid is thickened and the chicken is fully cooked, this should take about 12-15 minutes. Meanwhile, place your rice on plates, spoon out mixture over rice. Enjoy it fully with Middle Eastern Bread. You'll thank me for this recipe, because it's that good.