Moroccan chicken tagine


Marinade :
1 cup fresh orange juice,
1 tablespoon tomato paste,
3 cloves garlic, pressed or minced,
3 tablespoons grated or finely chopped fresh ginger,
½ teaspoon ground cumin,
½ teaspoon ground cinnamon,
¾ teaspoon salt,
¼ teaspoon freshly ground black pepper,
¼ teaspoon ground cayenne pepper

Chicken : 12 chicken thighs, skin and all fat removed, 1 large onion, diced, 2 large carrots, diced, ½ cup dried apricot halves, 12 pitted dates, cut into halves, 12 pitted prunes, cut into halves, 3 tablespoons minced fresh parsley, 2 cups cooked quinoa or basmati rice, optional, 6 tablespoons chopped raw almonds, toasted, optional

Preheat the oven to 375 F. Mix together all of the marinade ingredients in a large, ovenproof casserole. Add the chicken thighs and toss to coat well. Add all other ingredients and again mix well. Cover casserole tightly with foil or a tight-fitting lid. Place in the preheated oven and bake for 1 hour. Serve over quinoa or basmati rice, if desired. Top each serving with 1 tablespoon toasted almonds, if desired.