Chicken Ras el Hanout
For an easier, quicker version, use dehydrated onion and garlic. Be sure to rehydrate them in warm water before using.
1medium onion, chopped
2 Tbspolive oil
3 clovegarlic, chopped
2 tspras el hanout
2 Tbspchopped crystallized ginger
4boneless, skinless chicken breasts
2 ccup chicken stock
16dried plums or apricots
·salt and pepper
How to Make Chicken Ras el Hanout
- 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.