Chicken Ras el Hanout

Ingredients: 1 medium onion, chopped 2 tbsp. olive oil 3 cloves garlic, chopped 2 tsp. Ras el Hanout 2 tbsp. chopped crystallized ginger 4 boneless, skinless chicken breasts 2 cup chicken stock 16 dried plums or apricots salt and pepper

Notes: For an easier, quicker version, use dehydrated onion and garlic. Be sure to rehydrate them in warm water before using. Directions: Preheat oven to 350 degrees. In an oven-proof, lidded sauté pan, cook onions in olive oil until softened. Add garlic, Ras el Hanout and chopped ginger. Cook another 2-3 minutes over medium heat. Salt and pepper chicken. Remove onion mixture and put chicken in pan (adding more oil if necessary) and cook about 2 minutes on each side. Return onion mix to pan with dried plums or apricots and chicken stock. Cover and put in oven for 30 minutes, turning chicken halfway through cooking time. Serving Suggestions: Serve with rice or couscous. Yields: 4 servings Thanks to: Vivian Peterson, Savory Spice Shop Customer

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