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Moroccan Chicken

4 chicken breasts, sliced
4 cloves of garlic, peeled
1 Tbsp salt
1 Tbsp Global Palate Ras al Hanout
1/2 cup oil
1 cup grated onion, drained
1/2 cup chopped fresh cilantro and/or parsley
2 fresh lemons

Earlier in the day, mix garlic, salt, the Ras al Hanout and half of the oil in a large ziplock bag. Add the chicken and toss to mix well. Let marinate in the refrigerator for at least 4 hours.

Place the chicken and marinade in a large pan. Add 1/2 cup of the grated onions, the herbs and 2 cups of water. Bring to a boil, then cover and lower the heat. Simmer for 15-20 minutes, until the chicken is done, turning the chicken occasionally.

Add the remaining grated onion which will thicken the sauce (add a bit of additional water if necessary). Grate the peel from two lemons and add to the sauce. Continue to cook an additional 5-10 min.

Transfer the chicken, to a large covered serving dish with a slotted spoon and cover to keep warm.

Boil the sauce rapidly to reduce in half. Add the juice of 2 fresh lemons to the sauce, taste and adjust the salt if necessary. Pour over the chicken and serve with rice.

Serves 6-8