Recipe of the Week: Chicken with Apricots in Ras-el-Hanout

We are big fans of the savory spice shop, and with full disclosure, the recipe we're sharing this week, is based on one of theirs. I simply added more spices and made a few tweaks. If you love moroccan food and/or tagines, this is one to try out ...

Ingredients

2 tbsp olive oil

1 onion, chopped

5 cloves garlic, minced

2 tbsp crystalized ginger, chopped, or 2 tbsp minced ginger

2 tsp Ras-el-Hanout

1 tsp tumeric

1 tsp harissa paste

1/4 tsp smoked paprika

2 cups chicken stock

2 carrots, chopped into 1-inch pieces

1 cup dried apricots

1/4 cup cilantro, chopped

1 lb chicken thighs

salt and pepper, to taste

Directions

Preheat oven to 350F. 

Cook onions and garlic in olive oil until softened 

Stir in Ras-el-Hanout, ginger, tumeric, harissa, and paprika, and mix well.

In a separate oven-proof lidded pan, season chicken with some salt and pepper, and then sear till golden (no need to cook through).

When chicken is ready, pour onion mixture over chickens, add chicken stock and dried apricots.

Cover pan and put in oven for 45 minutes.

Just before serving, stir in chopped cilantro.

Serve over rice or couscous.