Moroccan Chicken

• 6 None chicken thighs, fat trimmed
• 1 None lemon, peel finely grated
• 1 tsp salt
• 6 None dried figs, halved, stalks trimmed
• 1 tsp dried mint
• 1/2 tsp ground cumin
• 3/4 tsp ground ginger
• 1/2 tsp freshly ground black pepper
• 1 tsp cinnamon
• 1/4-1/2 tsp cayenne pepper
• None None Olive oil, for frying
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 1 cup chicken stock
• 1/2 cup pitted prunes
• 1/4 cup ground almonds
• 1/4 cup pine nuts
• None None Flaked sea salt
• None None Lemon wedges, to serve
• 1/2 cup whole almonds, toasted
• None None Cilantro sprigs, to garnish

1. Place chicken in a large bowl. Add lemon peel and juice and salt. Rub into chicken and set aside for 10 mins.
2. Soak figs in a bowl of hot water for 15 mins then drain.
3. Mix dried mint, cumin, ginger, black pepper, cinnamon and cayenne pepper in a small bowl. Rub mixture onto chicken.
4. Heat 1 tbsp oil in a Dutch oven on medium heat. Brown chicken in batches, add more oil if needed. (If spices burn, scrape out and discard.)
5. Reduce heat to medium-low. Add 1 tbsp oil and onions the pan. Cover and cook gently for 7-10 mins until onions are soft. Stir in garlic and cook for 1 min. Add stock and bring to a gentle boil. Return chicken to pan. Reduce heat to low; cover and simmer for 25 mins.
6. Add drained figs, prunes and ground almonds. Continue cooking for a further 30 mins, until chicken is very tender.
7. Dry toast pine nuts in a small skillet. Sprinkle with sea salt. Serve chicken with squeeze of lemon juice. Sprinkle with toasted almonds and pine nuts and garnish with cilantro.

chicken, lemon, salt, dried figs, mint, ground cumin, ground ginger, ground black pepper, cinnamon, cayenne pepper, olive oil, onions, garlic, chicken stock, prunes, ground almonds, pine nuts, salt, lemon wedges, whole almonds, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35047 (may not work)