Moroccan-style Chicken

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1
Calories	238
Total Fat	10 g
Saturated Fat	2 g
Sodium	596 mg
Total Carbohydrate	8 g
Dietary Fiber	1.5 g
Protein	28.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 teaspoons
Yellow onion, chopped	1
Garlic cloves, minced	2
Chicken quarters, skin removed	2
Reduced-sodium chicken stock	½ cup
Juice of ½ lemon
Paprika	½ teaspoon
Dried ginger	½ teaspoon
Salt	¼ teaspoon
Freshly ground pepper to taste
Lemon zest	2 teaspoons
Parsley, chopped	1 tablespoon

Directions
Preheat oven to 400˚ F.
Drizzle olive oil into a baking dish and then add onion and garlic. Place chicken on top of the onion and garlic, and pour over the chicken stock and fresh squeezed lemon juice. Season the chicken with the paprika, ginger, salt, pepper, and lemon zest.
Bake chicken in the oven for 30 minutes. Remove and baste with juices. Cover with aluminum foil and continue baking for another 15 minutes, or until a meat thermometer registers 175˚F. Sprinkle with chopped parsley and serve.

Exchanges
4 very lean meats; 1 fat; 1 vegetable

Side Suggestions: Couscous
Prepare using chicken stock instead of water for added flavor.

Side Suggestions: Moroccan Citrus Salad
Combine 1 peeled and chopped orange, 2 tablespoons raisins, 2 tablespoons slivered almonds, 1 teaspoon lemon juice, and 1/8 teaspoon cinnamon in a small bowl. Cover and chill until served.

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