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Moroccan chicken tagine

Ingredients
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

Preparation
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.

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