- 3 Tablespoons olive oil
- 1 clove
- 2 Teaspoons cinnamon
- 1/8 Teaspoon cumin
- 1/8 Teaspoon turmeric
- 1/8 Teaspoon ginger
- 5 chicken thighs
- 1 onion, chopped
- 1/2 Cup dried apricots
- 1/2 Cup dried prunes
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Cup chicken broth
Preheat oven to 400 degrees.
Place a tagine, Dutch oven, or heavy cooking pot that can go both on the stove and in the oven over a medium flame. Pour in enough olive oil to coat the bottom of the pan. Add spices to olive oil and let cook for about a minute, but not much more or you can risk burning spices.
Place the chicken pieces in, skin side down, and cook for a few minutes on each side. (You are trying to brown the chicken, which is good for flavor and appearance. The cinnamon and other spices do some of that for you.) Remove the chicken temporarily to a plate. Add the onion and sauté for about 5 minutes.
Return the chicken to the pot skin side up and add the dried fruit.
Sprinkle salt and pepper. Pour in the broth. Use a wooden spoon or tongs to cover the chicken a little bit with the onions and fruit.
Cover the tagine or Dutch oven and place in oven for 1 hour.
Remove chicken from oven and place again over medium flame. Uncover.
Use your wooden spoon to smash the fruit a bit so it becomes part of the sauce. (You may want to remove the chicken as you do this, particularly if you have decided to use some white meat.) Allow to cook until juices thicken. Return chicken to sauce and keep over low flame or in oven at 250 degrees until ready to serve.