Moroccan Chicken
by Sara Levin Pearlman

Cut up a chicken into pieces...either big or will decide which you prefer after the 1st time you make it. Then brown in a deep pan till brown. If you like garlic...ken is allergic, so I don't...but if you do, crush some garlic first and brown lightly before the chicken goes in....

Take the chicken out, and sauté a lot of chopped not brown. Add a lot of large-chopped red and/or green peppers and cook slowly until a bit soft...add more olive oil if necessary. You can add mushrooms, too, if you want. Then add about 3/4 of a large can of Italian tomatoes in puree---Redpack is good. Mush up the tomatoes to make a sauce. Add some cumin, ground coriander--most important, cinnamon, salt and pepper, and then simmer till it's rich and saucy. Yum. Goof with rice. It's sort of Moroccan, even though I invented it. You can also add some pitted black or green olives, too. I forgot...add some capers to the sauce. After you eat the chicken, if you have a lot of sauce left, it is fantastic over pasta.

Oh, I forgot...add a bit of bay leaf, too