Chicken Tagine From Morocco(Tagine Means Stew)

• 1 chicken, cut up and skinned (4 to 5 lb.)
• 2 onions, cut into chunks
• 4 carrots, scraped and cut into 4-inch lengths
• 1/2 box prunes
• green and black olives
• 1/8 tsp. cinnamon
• 1/8 tsp. saffron
• dash of mint
• 1 Tbsp. parsley
• 4 bay leaves for rice
• stock or bouillon
• 1 tsp. ginger
• 1/8 tsp. cumin
• 4 cloves garlic, chopped
• salt and pepper
• olive oil

1. Saute chicken in olive oil.
2. Add onions and garlic.
3. Saute. Add stock to cover.
4. Add carrots, salt, pepper and spices (except bay leaves).
5. Cover and simmer until done.
6. May be made to this point ahead of time.
7. Just before serving, reheat with prunes and olives.
8. Serve with rice or couscous with bay leaves tucked in to slightly flavor food.

chicken, onions, carrots, prunes, green, cinnamon, saffron, mint, parsley, bay leaves, bouillon, ginger, cumin, garlic, salt, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408731 (may not work)