Ingredients:
3 tablespoons olive oil
4 pieces chicken
1 large onions, chopped
2 garlic cloves, chopped
1 bay leaves
2 cups chicken broth
16 dates, pitted and halved
1/4 cup whole almonds
2 tablespoons honey
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cardamom
3/4 teaspoon ground allspice
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground mace
1/4 teaspoon saffron threads
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper
Directions:
Heat 2 tbl olive oil in a dutch oven over medium heat. Add the chicken pieces and cook, turning once or twice, until lightly browned, about 10 minutes. Remove to a dish and set aside.
Mix together the ingredients for the ras el hanout in a bowl or jar. Heat remaining tbl oil in dutch oven. Add onion, and cook until slightly softened, about 2 minutes. Add the bay leaf, 1 tsp ras el hanout and chicken broth.
Reduce heat to low, and cook, covered, for about 25 minutes.
Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
Add dates, almonds, and honey. Cook for another 5 minutes.
Store extra spice mix covered in cool, dark place.
Servings: 4
Time preparation: 30 min.
Time total: 100 min.