Chicken Tagine

 This tagine reminds me of a catering event that I worked that was Moroccan themed. Ras el hanout translates to "top of the shop", and is crucial for authentic flavor. Marinate chicken thighs in ras el hanout, turmeric, oil, and salt, ideally overnight. Saute in oil and remove from pan. Saute sliced onions, then add chicken stock, chicken thighs, some sliced new potatoes, chopped dried apricots, green olives (I am usually opposed to pitted olives but here they work!), chickpeas, and a good amount of honey. Simmer, covered, for 15 minutes and serve with couscous.