Chicken & Tomato Tagine

• 2 tablespoons olive oil
• 1 red onion, grated
• 2 garlic cloves, crushed
• 1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch saffron
• 1 tablespoon lemon juice
• 1 (14 ounce) can diced tomatoes (use a good quality brand)
• 1 (8 ounce) can tomato sauce
• 2 -3 lbs skinless chicken pieces, breasts & leg quarters
• 1 1/2 - 2 tablespoons fragrant honey
• 1/3 cup water
• 1 tablespoon blanched almond, to garnish
• 1/2 tablespoon sesame seeds, to garnish

1. Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.
2. Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.
3. Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.
4. Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.

olive oil, red onion, garlic, hanout spice, ground cinnamon, ground ginger, salt, pepper, saffron, lemon juice, tomatoes, tomato sauce, chicken, honey, water, blanched almond, sesame seeds

Taken from www.food.com/recipe/chicken-tomato-tagine-313622 (may not work)