Most everyone loves chicken and this is my go-to dish to please crowds. Herbs bring in the savory flavors while prunes soften in the broth adding mild sweetness to this dish. For optimal taste use farm fresh free range chicken and a Moraccan style tagine for meat that falls off the bone. Can be made with a whole chicken cut in pieces but I think thighs taste best with this recipe.
8 chicken thighs
2 medium onions chopped
4-5 cloves garlic, chopped
1/4 cup extra virgin olive oil plus more to brown chicken
1 Tablespoons dried or fresh rosemary (or a blend of herbs, such as bouquet garni)
1/4 cup water
Spelt flour for dredging
Salt and pepper to taste
1 lemon, sliced
1 cup prunes or 1-2 prunes per person
Dredge chicken in flour and salt and pepper to taste. Coat fry pan with EVOO and brown chicken on both sides. Add 1/4 cup oil, onions and garlic in a terracotta tagine or Dutch oven over medium hight heat for 5 minutes. Add water and place chicken on top. Sprinkle with herbs and more salt and pepper if desired. Cover the tagine or pot and lower heat to medium, medium- low. Simmer for 30 minutes or until chicken is almost cooked through. Add prunes to the liquid and lemon slices on top. Cover and simmer for 10 to 15 more minutes until lemon is softened and chicken is done. Ladle chicken and sauce over yellow rice and serve. Serves 7-8.