Moroccan chicken with prunes (with an Asian twist…)

Cinnamon and prunes are staples in a Moroccan kitchen. My mom used cinnamon in several meat and chicken dishes. I changed the recipe just a bit by adding teriyaki sauce. If brown but juicy chicken is your thing, then this recipe is for you.

• 8 chicken drumsticks 

• 5 whole garlic cloves 

• 1 tsp ground fresh ginger 

• ½ tsp cinnamon 

• 2 garlic cloves crushed 

• ¾ c prunes 

• 2 onions, sliced 

• 1 tsp honey 

• Salt and pepper

• ½ c teriyaki sauce (I use Soy Vey)

• 2 tbsp oil

• ¼ c hot water 

1. Place the chicken, the garlic cloves and the onions in a pan. 

2. Mix the rest of the ingredients. Pour over and “massage” the chicken. 

3. Cover with foil. Bake for 50 minutes (400). Uncover, baste and let it cook uncovered for 30 more minutes till it’s brown.