684. Moroccan Chicken with Apricots and Prunes

Moroccan Tagines are very rich in spices and even fruits that make them highly flavorful and aromatic dishes.
Typically tagine must be cooked in a unique ceramic or clay cookware that's popular in North Africa.
This recipe however can be made in your average pot, making it very convenient without losing the authenticity.
Moroccan cuisine highlights the unusual use of sweet ingredients in a savory dish, making it one that you would have to try because no matter how it may be described, the proof is in the proverbial pudding.
Adapted form one of my favorite but sadly discontinued blogs, Tummylicious Treats.

Ingredients:

450g skinless, boneless chicken breasts cut into bite sized pieces
2 tsp ground turmeric
2 tsp paprika
1 tsp ground cinnamon
1 onion finely chopped
1 inch piece of fresh ginger, peeled and crushed
3 cups chicken stock
1/2 cup dried apricots deseeded and chopped
1/2 cup prunes, deseeded and chopped

Method:

Mix the turmeric, paprika and cinnamon in a small bowl and season with salt and pepper.
Coat the chicken with the spice mix.
Heat oil in a deep pot ad cook the chicken over moderate heat, stirring constantly for 5 minutes or until it changes color. Remove the chicken pieces with a slotted spoon and set aside on a plate.
Add the onion, ginger and garlic to the casserole and cook over a gentle heat until onion softens.

Gradually stir in the chicken stock, increase the heat to high and bring to a boil. Add the dried fruit and  return the chicken and its juices to the pot.

Mix well, cover and simmer gently for 40 minutes.

Adjust the seasonings to taste, serve with hot plain or saffron boiled rice or couscous.

 صحة و عافية