Moroccan Chicken Tagine

Directions

Drain barbecue sauce from defrosted chickens.

Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan.

Remove any fat from reserved sauce.

Place 2 cups sauce in large microwave dish.

Dispose of remaining sauce.

Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley.

Partially cover and microwave on high 7 minutes, until fruits are fork-tender.

Pour sauce and its contents over chicken and marinate overnight.

Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through.

Garnish with parsley before serving.

This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes.

Just follow the package directions.