Moroccan Chicken

I've never liked Bobby Flay as a Food Network celebrity, but after going to his (now closed) Spanish restaurant in the Flatiron District, I've recognized that the man can cook.  This recipe is informed by his Chicken and Chickpea Tagine recipe on the Food Network site.  (My favorite part of his recipe is where he tells you not to check on the food while it's in the oven.)

Moroccan Chicken

Ingredients:

4 chicken legs (seasoned with salt, pepper and olive oil the night before)

1 red onion

2 cloves garlic

1 tbsp. ras al hanout spice mix (plus an extra shake of cinnamon)

1 pinch of saffron (soaked in 1/2 cup of warm water)

1 can (16 oz.) of chickpeas

3/4 cup of raisins or chopped prunes

1 bay leaf

olive oil

Serve with:

chopped almonds

chopped parsley

Cook:

Preheat oven to 400F.  Heat oil in cast iron french oven.  Brown chicken legs skin side down for 11 minutes, skin side up 3 minutes.  Remove chicken and pour off fat.   Brown onions in olive oil in same pan for about 8 minutes.  Add garlic, spices and bay leaf and cook for 2 minutes.  Add saffron (in its water), tomatoes, chickpeas and dried fruit.  Deglaze with a little water.  Add back chicken (skin side up), all in one layer.  

Bake in oven, covered, for 40 minutes.  Don't check on it until the 40 minutes are over.

Notes:  

Try adding collard greens?