One thing that surprised me about Moroccan cooking was the combination of sweet and savory. This concept was so new to me. I very much appreciate this now and it makes for delicious food. Here´s a recipe we enjoy.
Moroccan Chicken and Prunes
In large pot:
Chicken (Whole or thighs)
Dash of ginger
Add 2 cups or so of water- Adding more if needed.
In a smaller pot:
Cook chicken till done and boil liquid till reduced to a thick sauce.
Cook prunes till plump and reduce liquid to a thick syrupy sauce.
Serve on a large platter with prune mixture on top.
Eat with crusty french bread and enjoy!