Chicken Ras el Hanout

Ingredients: 1 medium onion, chopped 3 cloves garlic, chopped 2 tsp. Ras el Hanout 1/2 tsp. Aleppo red pepper flakes 2 tbsp. olive oil 4 boneless, skinless chicken breasts 2 tbsp. chopped crystallized ginger 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 misture and put chicken in page (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. Recipe Summary: Servings: 4 Total time: 1 hour Thanks to: Vivian Peterson, Savory Spice Shop Customer

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