Chicken Tajine with Honey and Apricots

10 ml (2 tsp.) olive oil
1 onion, chopped

4 chicken breasts cut into chunks

15 ml (1 tbsp.) of Ras El-Hanout

15 ml (1 tbsp.) of Harissa Sauce

15 ml (1 tbsp. Tablespoons) honey

100g (1/2 cup) dried apricots

125g (1/2 cup) sliced almonds

125 ml (1/2 cup) white wine or chicken broth

6 carrots cut into chunks

3 chopped celery

15 ml (1 tbsp.) parsley

15 ml (1 tbsp.) fresh cilantro
salt and pepper to taste

In a large pot, over medium heat, soften the vegetables in oil.
Add chicken and mix well.
Stir in Ras El-Hanout, Harissa sauce, parsley, cilantro and honey.
Add carotts and apricots.
Continue cooking for about 2 minutes
Deglaze with the white wine (or chicken stock).
Cover and simmer about 45 minutes or until chicken is cooked.
Season with salt and pepper.
Serve with cousous and garnish with sliced almonds.

Ras El-Hanout
Via
The Soul of a New Cuisine

60 ml (1/4 cup) ground cinnamon

30 ml (2 tbsp) de curcuma

30 ml (2 tbsp.) ground cumin
7 ml (1 1/2 tsp.) ground nutmeg
5 ml (1 1/2 tsp.) ground cardamom
2.5 ml (1 1/2 tsp.) of ground cloves
2.5 ml (1/2 tsp.) pepper flakes

1 ml (1/4 tsp.) ground pepper


Mix all ingredients and pour into an airtight container.
Makes 125 ml (1/2 cup).

Bon App├ętit!