Recipe courtesy of Esther Benaim, Great Cooks and the T Spot.
Directions for: Tagine of Chicken with Prunes and Almonds
Ingredients
3 lb(s) chicken, cut into 8 pieces
salt and pepper, to taste
2 tsp ground cumin, or more to taste
lb(s) prunes, pitted
2 tsp ground cinnamon
2 large spanish onion, sliced lengthwise
1 tsp turmeric
pinch saffron
1 tsp ground ginger
salt, to taste
tsp freshly ground pepper
cup water
1 cup whole blanched almonds
2 Tbsp vegetable oil
1 cup water
1 Tbsp toasted sesame seeds
Directions
1. Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
2. In a small saucepan cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 to 30 minutes depending on dryness of prunes.
3. Steam the onions in another saucepan with the turmeric, saffron, ginger, salt, pepper and cup of water for 15 minutes.
4. Brown the almonds in a deep saucepan with the vegetable oil. Drain onto paper towels.
5. Using the same oil and pan, brown the chicken on all sides. Add onions to the chicken pieces and add 1 cup water. Mixture can be transferred into a tagine at this point and placed in the oven. Either way, cover and simmer for 30 minutes.
6. Add the cooked prunes and 1/4 to 1/2 cup prune water to the chicken and continue cooking 20 to 30 minutes until the chicken and prunes are really tender.
7. Serve from the tagine or place chicken pieces on a serving dish covered with prunes, onions and sauce. Sprinkle with almonds and sesame seeds.
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