This traditional North African dish is a combination of succulent chicken, vegetables, and sweet prunes. The slow-cooking process yields tender meat that melts in your mouth.
- 1 whole chicken, cut into 8 pieces
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 3 carrots, diced
- 2 potatoes, diced
- 1 cup green peas (fresh or frozen)
- 3/4 cup chicken broth
- 1/2 cup prunes
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the spices and stir to combine. Add the chicken pieces and cook until browned on all sides.
Add the carrots, potatoes, peas and broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes or until the vegetables are tender.
Stir in the prunes and simmer for 10 more minutes or until the chicken is cooked through. Serve warm.
