Preheat oven to 350 degrees. In an oven-proof, lidded saute pan, cook onions in olive oil over medium heat until softened. Add garlic, Ras el Hanout and chopped ginger. Cook another 2 to 3 min. Sprinkle chicken with salt and pepper. Remove onion mixture and put chicken in pan, adding more oil if necessary, and cook about 2 min. on each side. Return onion mixture to pan and add chicken stock and dried plums (or apricots). Cover pan and put in oven for 30 min., turning chicken halfway through cooking time.

Serving Suggestions

Serve over rice or couscous.


4 servings

Thanks To

Vivian Peterson, Savory Spice Shop customer

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Savory Spice Shop Ingredients
Ginger, Crystallized: Cubed 2 oz bag $3.25
Ras el Hanout 1 oz bag $4.80
Bouillon Cubes, Chicken OUT OF STOCK



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Customer Reviews ( Add a Review )

5 stars 3/14/16
Man, what a wonderful dish. We used chicken thighs, as they are our personal preference, but this was such a stellar dish. Tender, rich, and full of Moroccan flavour- we cannot wait to try again. *Our only note is that we love a hefty curry, so we used extra Ras el Hanout. Served with turmeric & lemongrass rice, this is quite the phenom hit.