Chicken Ras el Hanout


1 medium onion, chopped
2 Tbsp Olive Oil
3 cloves garlic, chopped
2 tsp Ras el Hanout
2 tbsp chopped crystallized ginger
4 boneless, skinless chicken breasts
2 Cups chicken stock
1 Cup plums or apricots

Preheat oven to 350 degrees. In an oven-proof, saute pan with lid, cook onions in olive oil until softened. Add garlic, Ras el Hanout and chopped ginger. Cook an additional 2-3 minutes over medium heat. Salt and pepper chicken. Remove onion mixture and put chicken in pan (add more oil if necessary) and cook about 2 minutes on each side. Return onion mix to pan with dried plums or apricots and stock. Cover and place in oven for 20 minutes, turning chicken halfway through cooking time.

Enjoy over rice or couscous.