1 TBSP olive oil
4 whole chicken legs
1 medium onion, sliced thin
salt and pepper
1 tsp cumin
1 tsp allspice
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp turmeric
chicken stock
8 prunes (cut in half)
1 can (14.5 oz) stewed tomatoes
1 carrot, in rough chunks
1/2 cup orange juice
1/3 cup almonds
1/2 cup frozen peas
Heat the oil in a large skillet. Season chicken legs on both sides with salt and pepper. Place them in the hot oil to brown. After about 2-3 minutes, flip the chicken legs and add the onions. After another 2-3 minutes, if chicken is pretty evenly browned, remove to place in a crock pot (I used a big one so the chicken fit in one layer on the bottom). Add the spices to the onion in the skillet and cook until the onion is almost caramelized and the spices are fragrant. Put the onion on top of the chicken in the crock pot and put the skillet back on the heat. Add about 1/2 cup of chicken stock and deglaze the skillet. Turn off the heat and pour the stock into the crock pot. Add the prunes, the can of stewed tomatoes (I made sure to cut any big chunks into bite-sized pieces), and the carrot. Pour in the orange juice and more stock to make sure everything is covered. Before I added the almonds, I toasted them lightly in a pan over high heat for a few minutes but you could just add them. I put the crock pot on low and left it for the day. When I get home, I'll throw in the peas and while they thaw in the stew, I'll make some couscous to serve it over.
