Moroccan Chicken Tagine

Savory chicken recipe baked with dried apricots and prunes and spiced with sautéed garlic, onions, turmeric, cardamom, ginger, cinnamon#AD, black pepper, chicken broth, and a touch of honey (for the finishing touch garnish with fried almonds).

Prep Time: 90 minutes

Serves: 4

Ingredients:

• 8 ounces pitted prunes, diced
• ¼ teaspoon cinnamon#AD
• 8 pieces of boneless, skinless chicken, including breast, thighs, wings, cut into bite-sized pieces
• Salt, pepper, and cumin#AD to taste
• 3 tablespoons olive oil
• ½ cup toasted almonds#AD
• 1 large sweet onion, sliced
• 3-4 cloves garlic, minced
• 2 teaspoons cinnamon#AD
• 1 teaspoon turmeric#AD
• 1 teaspoon smoked paprika#AD
• 1 teaspoon ground ginger#AD
• ¼ teaspoon black pepper#AD
• 1 tablespoon honey#AD
• ¼ cup chicken stock#AD
• Zest#AD of 1 lemon

Directions:

• Preheat oven to 350°.
• Add prunes to a saucepan, cover with water, and add ½ teaspoon cinnamon.
• Bring to boil, reduce heat, and simmer for 15-20 minutes, then remove from heat and drain.
• Season chicken with salt, pepper, and cumin to taste, set aside.
• Heat oil in heavy-bottomed pan over medium heat.
• Add almonds to oil and sauté until golden brown, about 3-4 minutes. Remove and place on paper towel-lined plate.
• Add prepared chicken to pan and brown on all sides. Remove from oil and place on paper towel-lined plate.
• Add onion and garlic to pan and sauté until fragrant, 1-2 minutes.
• Add remaining 6 ingredients, deglaze pan, and bring to a boil.
• Turn heat down and simmer for 5 minutes.
• Place chicken in oven-safe pan and surround with prunes.
• Pour spice mixture over chicken and dried fruit.
• Cover, and bake for 1 hour or until chicken is completely white all the way through.

Garnish with toasted almonds and lemon zest and serve.