Jnane Tamsna is one of Morocco’s special resort-hotels, a boutique hotel of surpassing style. Its owner, designer Merryanne Martin, shares with ATA this recipe below for chicken. She adapted it for dutch ovens or deep non-stick skillets but it’s still best in a TAJINE.

Her gift also of three days at Jnane Tamsna for two couples was one of the most sought after items at the silent auction at the 2006 ATA AWARDS in New York.

Jnane Tamsna ginger chicken

4 skinless, boneless chicken breast halves
1 clove garlic, crushed
2½ tablespoons grated peeled fresh ginger
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 onions minced
Fresh cilantro leaves, chopped for garnish

In a large glass bowl, toss the chicken breasts with the garlic, ginger, minced onions, salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 3 hours. When the chicken has finished marinating, heat the oil in a deep non-stick skillet or Dutch oven or, if you have one, a Moroccan Tajine! large enough to hold all the pieces in one layer.

Remove the chicken breasts, reserving marinade, and brown them evenly over medium-high heat.

Remove the brown chicken from the oil and place it in a clean large bowl. Add the reserved marinade to the pan and cook until the onions are translucent. Return the chicken to the pan along with any juices that have accumulated in the bowl. Cover and cook gently over low to medium heat for 30 minutes or until the chicken is tender and cooked through. Add a few tablespoons of water as needed to keep the chicken from drying out and sticking to the pan while cooking.

To serve arrange the chicken on a plate and drizzle with Gingery fruit sauce. Sprinkle chopped cilantro over the plate. Serve pan juices in a bowl on the side. Basmati rice is a nice addition, or a fennel puree.

Gingery fruit sauce

½ tablespoon of olive oil
2 small onions, minced
2 tablespoons grated peeled fresh ginger
1 jar (8 ounces) high quality cherry or blackberry preserves

Heat the oil in a medium saucepan over medium-high heat. When hot, add the onions and ginger. Cook gently until the onions become translucent but not brown. Add the fruit preserves and bring to a boil. Remove from heat immediately.