All the Moroccan flavors, plus, a money and space saver!
Makes: 4 servings.
- 1 tablespoon olive oil
- 4 chicken thighs
- 1 onion, julienned
- 1-2 tsp garlic, minced
- 1 ½ -2 teaspoons ras al hanout, or more to taste.
- 1/2 teaspoon turmeric
- 1/3 teaspoon ground coriander
- Salt and pepper
- 1/2 tablespoon of ginger, minced or grated
- 12-14 dried apricots, halved
- 12 -14 pitted prunes, halved
- 2 cups chicken stock
- parsley for garnish
In a skillet warmed over medium high heat, brown chicken thighs 5-6 minutes on one side 4-5 minutes on the other.
Transfer to another plate and set aside.
Lower burner to medium and sauté onion, garlic, and ginger.
Stir in ras al hanout, turmeric, coriander, salt and pepper and sauté 30-45 seconds.
Return chicken pieces to pot as well as apricots, prunes, chicken stock and simmer for 35-40 minutes (the longer the better).
This form of tagine is usually served over spicy yellow rice or Sadza.