Moroccan Chicken and Rice

• 3 whole chickens (3 to 4 pounds each), cut into 30 pieces
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 3 small yellow onions, diced medium
• 6 garlic cloves, roughly chopped
• 12 carrots, diced medium
• 1 tablespoon paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 4 1/2 cups long-grain white rice
• 9 cups sliced green beans (about 3 pounds)
• 3 cup chickpeas (from canned), rinsed and drained
• 7 1/2 cups chicken broth (or water)

Preheat oven to 350, with rack in lower third.  Pat chicken dry with paper towels.  Season with salt and pepper.  Heat oil over high heat in a large Dutch oven (may need to split recipe over two Dutch ovens, depending on your size pots).  Cook chicken, skin side down, until golden and crisp, about 6 minutes.  Flip and cook until browned, 6 minutes more.  Transfer to a large platter.

Reduce heat to medium and add onion, garlic and carrots to pot.  Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 4 minutes.  Stir in paprika, cumin, cinnamon, and rice and cook for 1 minute.

Add green beans, chickpeas and broth.  Season with salt and pepper.  Arrange chicken, skin side up, on top of rice.  Bring to a boil, cover pot, and place in oven.  Bake until chicken is cooked through and liquid is absorbed... 25-30 minutes.  Let sit 5 minutes before serving.

Serves 12