Favorite Moroccan meal served on, you guessed it, a bed of leafy greens. Start with a dollop of butter and olive oil. Lightly sautee a large handful of chopped onions till soft. Add a sprinkling of ground cinnamon, snippets of fresh rosemary, chopped ginger(I like to use the ginger that comes in the little jar), red pepper flakes, salt and pepper, all to taste. Add the chicken thighs and brown well on both sides. Add a large handful of dried apricots, a glob of honey, half a can of diced tomatoes with juice and two sprigs of rosemary. Cover and simmer about 45 minutes in a tagine or dutch oven. Serve on a bed of rice or greens. Serves two. Notice no conversion chart needed.
I had just started to thaw some fish when I read your recipe and had to do it for tonight's dinner. I need to go shopping for fresh veges but there are just enough to complement this dish which is great from a "what you have in your pantry perspective. Most of the year we have rocket in the garden, it being one of the few veges we have had success in growing. And yes, I noticed there was no need for a conversion chart - great work.
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