Moroccan Chicken Tagine

Ras El Hanout Spice Blend:
•2 tsp ground ginger
•2 tsp ground cardamon
•2 tsp ground mace
•1 tsp cinnamon
•1 tsp ground allspice
•1 tsp ground coriander seeds
•1 tsp ground nutmeg
•1 tsp turmeric
•1/2 tsp ground black pepper
•1/2 tsp ground white pepper
•1/2 tsp ground cayenne pepper
•1/2 tsp ground anise seeds
•1/2 cup Olive Oil
6 cloves garlic

4 chicken legs, skinned and split

12 dried Prunes, diced
12 dried Apricots, diced
2 cups Onions, chopped
1 cup cherry tomatoes, halved

Put 3 tbsp of ras-el-hanout in a food processor with garlic cloves and olive oil and puree to a smooth paste.

Place chicken thighs and drumsticks in a freezer bag with the paste, mix well and place in the refrigerator to marinate for a minimum of 1 hour.

Place the marinated chicken into a large pot along with dried apricots, prunes, onions, saffron, salt and pepper. Pour in enough water to just cover everything, put a tight fitting lid on the pot and place over medium-low heat. Simmer for 1-2 hours, until the chicken legs are tender and the liquid has thickened. Adjust seasoning and add cilantro leaves just before serving.


Number of Servings: 4

Recipe submitted by SparkPeople user STEPH6501.