Title: Marrakesh Chicken
Categories: None
Yield: 1 Servings

1 1/2 lb Chicken pieces; skinned and
-washed
1/2 c Honey
1 ts Cinnamon
1/2 ts Turmeric
1/2 ts Cumin
1 tb Toasted sesame seeds

Source: Detroit Free Press (not sure when)

Preheat oven to 375°. Place chicken in a 9 inch by 13 inch foil lined
baking dish. Set aside. In a small bowl, whisk together honey, cinnamon,
turmeric and cumin. Pour honey mixture over the chicken. Rut to coat all
sides of chicken. Cover and let stand on counter for 30 minutes. Bake
chicken, uncovered, 40 minutes or until juices run clear and chicken is
thoroughly cooked. Baste periodically throughout cooking, as desired.
Before serving, top with sesame seeds.

Posted to JEWISH-FOOD digest V97 #322 by auntiekim@juno.com (KImberly E
Novak) on Dec 9, 1997