Moroccan Chicken

This was super yummy!  Again from the Primal Cookbook, but used what I have (as I didn't have all the ingredients), but turned out great. 

2 tblspn oil
1 onion finely diced
3 garlic cloves finely diced
1 tblspn ginger finely diced
1/2 tsp tumeric
1/2 tsp cinnamon
1 1/2 tsp paprika
1/2 tsp cumin
1/4 tsp cayenne
4 chicken thighs
1 14 oz can of diced tomatoes in juice
2 cups water
1 lemon thinly sliced
juice from one lemon

Preheat oven to 400 degrees
Saute garlic, onion and ginger in oil until slightly browned and soft.  Then add the spices and saute for another minute.  Add tomatoes, lemon juice and water and cook for another 2 minutes.
In a roasting pan add chicken and pour the "sauce" mixture over. 
Cover with lemon slices. 
Cook for approximately 1 1/2  - 2 hours (I forgot to time because I was working and lost track of time! So make sure you test chicken to ensure doneness). 
I would recommend taking the lid off the last 20 mins to brown up meat and veggies. 
If you like spicy...add more cayene and paprika...I found that I could have more spice in mine. 
**NOTE - you can use skinless thighs, but I leave the skins on...reason being is the skin helps hold in the moisture and the flavour better for the meat.  Then I just pick it off when eating....sometimes....what can I say...I like chicken skins!!

I made a massive batch for lunches and to carry over for tomorrow's supper. 
Served it with some cauliflower rice. 
Hubby has yet to try...but he has it for lunch tomorrow...so I will keep ya posted
Enjoy~