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MOROCCAN: Chicken Apricot Tagine

I can't promise a country as deep as Morocco can be understood, but I can assure a taste of Chicken Tagine will provide you a glimpse right into it. Recipe combines Jaimie Oliver and Martha Stewart. Music by Karim Azedia: One Thousand and One Nights __________________________________________________________________ 5 drumsticks 1 red onion 5 small carrots 4 small roma tomatoes 2 tblspn. tomato paste 1/4 cup dried apricots (Turkish) 1/4 cup green olives 2 cups chicken broth 1/2 cup orange juice 2 tsp: paprika, coriander, white pepper, turmeric, cayenne, cinnamon, garlic powder, cumin, cardamom, nutmeg 1/2 tsp: cloves 1/2 tblspn: minced garlic 6 whole garlic cloves Pinch of saffron Optional: Garnish with cilantro and toasted almonds. Directions: Sear the meat until skin is golden brown. Do not cook all the way. Chop carrots, tomatoes and apricots into chunks. Dice ginger and olives. Pour all the chopped vegetables (above) into the Tagine dish. Sprinkle the same spices and amounts (amounts) onto them. Add in saffron. (I opted out of the Clove because it's very potent). Saute for about 20 minutes on high to toast and release the aromatics of the spices and vegetables. Pour chicken broth, orange juice, and garbanzo beans and add in tomato paste. Add in the seared chicken. Cover with the Tagine lid and cook in 400 degree oven for 1 hour or until vegetrables and chicken are tender. Enjoy!