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Recipe to Print-Moroccan Chicken - Copy

$scale_by Recipe Name: Moroccan Chicken - Copy Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Poultry Kosher: No Ethnicity: Middle Eastern Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 35.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $1.03 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1 Teaspoon mustard, dry Directions: Mix half of the marmalade, the sour cream, mustard and cumin together (add celery seeds and onion, if using); set aside. Serve at room temperature; store in refrigerator. Mix first cinnamon, salt and pepper together to make a rub. Rub all over chicken pieces. Broil chicken, skin side down for 15 minutes, turn and broil 15 minutes more until skin is crisp and juices run clear. Brush on ¼ cup low sugar orange marmalade or apricot preserves. Broil 2 minutes more. Serve with sauce.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00