Chicken Tagine

Marinade:
½ cup olive oil
2 tsp salt
2 Tbsp sweet paprika
2 Tbsp turmeric
1 Tbsp grated fresh ginger, grated
8 garlic cloves, finely chopped
1 cup chopped cilantro

Tagine:
1 whole chicken, cut in pieces
¼ cup olive oil
1 large onion, finely chopped
½ cup whole pitted prunes
½ cup whole dried apricots
1 cinnamon stick
1 Tbsp turmeric
1 Tbsp cinnamon powder
1 big pinch saffron
2 fennel bulbs, cut into 4 wedges
4 medium carrots, chopped
1 parsnip, chopped
½ cup red wine
1/2 cup water
1 bunch cilantro
Cilantro, pomegranate arils and pine nuts, for garnish

In a large bowl, combine ½ cup oil, salt, paprika, turmeric, ginger, garlic and cilantro.
Add the chicken and coat all sides in marinade. Let sit for 1/2 hour.
In a tagine or Dutch oven, warm ¼ cup oil over medium heat.
Sauté onion for 5 minutes, then add the prunes, apricots, turmeric and cinnamon stick.
Add the carrots and fennel, then add the chicken in the center of the pot.
Sprinkle the cinnamon and saffron over the chicken and sauté for 10 minutes
Add the wine and water, then cover pot. Simmer over low heat for two hours.
Top with cilantro, pomegranate arils and pine nuts just before serving.