Chicken Ras el Hanout
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Ingredients:
- 2 Tbsp. olive oil
- 1 x medium onion, chopped
- 3 x cloves garlic, chopped
- 2 Tbsp. crystalized ginger, chopped
- 2 tsp. Ras el Hanout
- 4 x boneless, skinless chicken breasts
- salt and pepper to taste
- 2 cups chicken stock
- 16 x dried plums or apricots
Directions:
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.
Yields:
4 servingsThanks to:
Vivian Peterson, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.