Easy and Elegant Moroccan Chicken

Last night I was looking for an interesting way to use some great-looking chicken thighs that I got for a song at the local grocers. I came up with this easy, elegant, and absolutely scrumptious dish -- that just happens to be gluten-free -- and is sure to be enjoyed by all! The prunes and lemon slices add an absolutely unbelievable taste sensation to this dish!

1/4 cup pine nuts
4 T olive oil
3 lbs. chicken thighs
1 large onion, diced
10 garlic cloves, thinly sliced
2 cinnamon sticks
2 tsp. fresh grated ginger
2 tsp. ground cumin
1 tsp. sea salt
1 tsp. fresh ground pepper
1 cup water
1 cup pitted prunes
1/4 cup Agave Nectar
1 large lemon, thinly sliced

Place pine nuts in a small fry pan and cook over medium heat until lightly browned. Set aside.

Pour olive into a large saute pan or dutch oven and heat until shiny. Add chicken and brown each side 7-8 minutes. Remove to a plate.

Add onion and garlic to pan and cook until soft. Add cinnamon sticks, ginger, cumin, salt, and pepper; stir to coat with oil and cook for 2 minutes. Add chicken, water, prunes, and agave nectar to pan; mix together. Lay lemon slices on top of chicken; simmer for 40-45 minutes or until chicken is tender.

Arrange chicken on platter. Pour sauce over the top and sprinkle with pine nuts. Serve with rice.