Fresh Nectarine and Plum Moroccan Chicken Tagine

• 1 tablespoon oil
• 4 chicken thighs (bone in and skin on)
• 1 tablespoon oil
• 2 onions (sliced)
• 2 garlic cloves (chopped)
• 1 teaspoon ginger (grated)
• 4 nectarines (stoned and sliced)
• 4 plums (stoned and chopped)
• 12 cup chicken stock
• 1 teaspoon paprika
• 12 teaspoon cayenne pepper
• 1 teaspoon cumin
• 12 teaspoon turmeric
• 12 teaspoon cinnamon
• 1 pinch saffron
• salt and pepper
• 14 preserved lemon (pith removed, and peel rinsed and sliced)
• 14 cup kalamata olive (chopped)
• 1 tablespoon harissa
• 1 tablespoon honey
• 14 cup parsley (chopped)
• 14 cup cilantro (chopped)

1. Heat the oil in a large pan.
2. Add the chicken, brown on all sides and set aside.
3. Heat the oil in a large pan.
4. Add the onion, and saute for 3 minutes.
5. Add the garlic and ginger and saute until fragrant, about a minute.
6. Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 minutes.
7. Add the chicken, preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes.
8. Remove from heat and mix in the parsley and cilantro.

oil, chicken, oil, onions, garlic, ginger, nectarines, chicken, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt, lemon, olive, harissa, honey, parsley, cilantro

Taken from www.food.com/recipe/fresh-nectarine-and-plum-moroccan-chicken-tagine-495075 (may not work)