Thanks to customer Liana Rossouw for sending this recipe along. A nice way to use our Ras el Hanout.
1 1/2 pounds chicken pieces-bone in (split thighs into two, breasts into four)
1-2 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic cloves, chopped finely
2 teaspoons Ras el Hanout
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional)
salt and black pepper
1 inch fresh gingerroot, finely chopped
1/2 cup chicken stock
1 1/2 tablespoons honey
1-14oz can chopped tomatoes
1-14o can chick peas
2 large carrots, roughly chopped
10 dried apricots, halved
chopped fresh Cilantro, for garnish
Heat olive oil in a large pot with heavy bottom and brown chicken pieces. Take chicken out and keep aside. In the same pot, sauté chopped onions & garlic for 5-10 minutes. Add spices & finely chopped ginger with salt & pepper to taste.
Add chicken stock, honey and chopped tomatoes and mix well. Add chicken, carrots, chickpeas and mix well. Add dried apricots making sure they are covered by juice. Give it a gentle but good stir to mix everything together well.
Cook in oven at 320 degrees for about 2.5 hours. Crock Pot or Slow Cooker: Cook on high for about 3 to 4 hours.
If you need to thicken it up towards the end of the cooking time, add corn flour that has been mixed with a little water and add to the tagine - mix well. Serve with freshly chopped cilantro sprinkled on top and either with couscous, rice or fresh flatbread.