A suckling finger kind of dish, so so good!  You can garnish the dish with lemon and cilantro. Serve with couscous or white rice.

INGREDIENTS

• 3 tsp Tan-Tan Moroccan Spice Blend
• 1/2 tsp salt
• 1 1/2 lb chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, halved and thinly sliced
• 1 large carrot, sliced
• 1/2 cup chicken broth
• 1 15-oz can unsalted chickpeas, drained and rinsed
• 1 can of canned unsalted diced tomatoes
• 4 dates, pitted and chopped
• 3 cloves garlic, minced

PREPARATION

1. Sprinkle the Tan-Tan Moroccan Spice Blend over the chicken thighs
2. In a large cooking pot heat the oil. Add chicken and cook, turning once, until browned, about 3 minutes per side. Transfer to a plate and set aside
3. Add onion and carrots and sauté for 5 minutes or until onion is soft
4. Stir in broth, and scrape up browned bits from bottom of pot
5. Add chicken back, chickpeas, diced tomatoes, dates, and garlic. Bring to a boil, set the heat to low and cover the pot. Cook for 40 minutes

Recipe and photo reprinted with the permission of Romi Hefetz