Coronation Grape Moroccan Chicken

This chicken dish is full of spicy, exotic flavours and is simple to make, despite the daunting list of ingredients, so don’t let that discourage you. The flavours are unmatched!

Adapted from: Jude's Kitchen
Recipe complements of Judie Steeves - Kewlowna Capital News

Serves 6-8

tip

This dish is spicy but not hot. You can guage the level of heat by increasing the amount of chilies you add.

Ingredients

Harissa Marinade
1 tsp	Ground cumin	5 mL
1 tsp	Ground coriander	5 mL
1 tsp	Caraway seed	5 mL
2	Small red chilies
4	Garlic cloves
1/2 cup	Olive oil	125 mL
2 tbsp	Lemon juice	30 mL
2 tbsp	Fresh mint	30 mL
2 tbsp	Ffresh cilantro	30 mL
2	Large boneless chicken breasts
6	Boneless chicken thighs
2 cup	Coronation grapes	500 mL
1/2 cup	Dry white wine	125 mL
1/4 cup	Brown sugar	60 mL

Directions

To make the Harissa Marinade, mince the chilies (or substitute 2 tsp. (10 ml) chili paste) and garlic and chop the fresh herbs.

Use a small food processor to combine all the marinade ingredients until smooth.

Chop the boneless, skinless chicken parts into one-inch cubes and dump into a glass bowl or an oven-proof casserole dish that has a lid.

Rinse the grapes and remove them from their bunches, dry them and add to the chicken, along with the wine and brown sugar and the Harissa Marinade. Mix it all together, cover and refrigerate overnight or for a least six hours before cooking.

Pre-heat oven to 350 F.

Bake chicken in the marinade, covered, for about 45 minutes, or until the chicken is cooked through.

Garnish with a few fresh herb leaves.