Chicken Ras el Hanout Recipe
YIELD
4 servings
TIME
Active Prep: 10 min
Cook: 40 min
INGREDIENTS
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. Cubed Crystallized Ginger, chopped
- 2 tsp. Ras el Hanout
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 cups chicken stock
- 16 dried apricots or prunes
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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.
THANKS TO
Vivian Peterson, Savory Spice customer
NUTRITION
Vivian Peterson, Savory Spice customer
NUTRITION
Dairy-Free
Nut-Free
