Moroccan Chicken Tagine

Prep Time 25 Minutes

Cook Time 45 Minutes

Calories per seving 880

Fat 53g

Cholesterol 320mg

Sodium 590mg

Carbohydrates 45g

Fiber 8g

Sugar 23g

Protein 59g

4 TBSP EVOO
4 Chicken legs and thighs
Salt and Pepper to taste
4 large carrots, cut into 2” pieces
1 large onion, cut into quarters
2 cloves garlic, sliced
2 TBSP fresh ginger, minced
1 TBSP minced fresh turmeric or 1 TBSP powdered turmeric
2 TBSP cider vinegar
2 cups organic low sodium chicken stock
1 cup Sunsweet^® Amaz!n™ Prunes
½ cup pistachios
1 tsp cayenne pepper
Fresh mint to garnish

In a large Dutch oven, heat the olive oil over medium high heat.

Season the chicken thoroughly with salt and pepper and then sear on all sides until golden brown, about 5-7 minutes. Remove the chicken and set aside on a plate. Add carrots, onions, garlic, ginger and turmeric and sauté for 3-5 minutes. Deglaze with cider vinegar, reduce heat to medium low. Return chicken to the pot and add the chicken stock, Sunsweet Amaz!n Prunes and season with salt and pepper. Cover and simmer for 20-25 minutes until the chicken is cooked through and reads 155 F at the joint on an instant read thermometer. Sprinkle with pistachios, cayenne pepper and torn mint. Serve immediately.

Recipe created by award-winning chef Seamus Mullen.