Tomato Braised Ras el Hanout Chicken
- 2 large boneless chicken breasts
- 1/2 can of tomato paste
- 1 cup water
- 2 tbsp Teeny Tiny Ras El Hanout
- 1 tbsp fresh garlic
- 2 tsp ghee or butter
- 1 small sliced onion
- Optional: chopped dates, drizzle of honey
1. Preheat oven to 300.
2. Slice onion. Coat 2 chicken breasts with our Ras El Hanout seasoning.
3. In a large oven safe pot with lid, or dutch oven, melt 2 teaspoons ghee or grassfed butter and throw in some fresh garlic when hot.
4. Next add onion and slightly lower temperature.
5. Place 2 coated chicken breasts into the hot butter and cook on each sid until beginning to brown, careful not to burn.
6. While chicken is cooking, mix half a small can of tomato paste with a cup of water and mix well.
7. When chicken has been seared, cover with onion and pour tomato sauce over.
8. Cover and bake at 300 for an hour, then uncover, scoop more of the sauce from the pan on top of the chicken, add chopped dates and cook for another 20 mintues.
9. If sauce is thickening, add a little water, and turn down the heat, cooking for a final 30 minutes. 2 hours total cook time. Chicken should easily shred with a fork or spoon. I drizzled a tiny bit of honey on top after cooking while mixing ( 1 tsp).
10. Serve over rice, on tacos, or a salad.