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Tagine of Chicken with Prunes and Almonds

Food Network Canada
YIELDS
4 servings

Recipe courtesy of Esther Benaim, Great Cooks and the T Spot.

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Ingredients

3 ½
lb(s) chicken, cut into 8 pieces
salt and pepper, to taste
2
tsp ground cumin, or more to taste
¾
lb(s) prunes, pitted
2 ½
tsp ground cinnamon
2
large spanish onion, sliced lengthwise
1
tsp turmeric
pinch saffron
1
tsp ground ginger
salt, to taste
½
tsp freshly ground pepper
¼
cup water
1
cup whole blanched almonds
2
Tbsp vegetable oil
1
cup water
1
Tbsp toasted sesame seeds
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Directions

Step 1

Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.

Step 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.

Step 3

Steam the onions in another saucepan with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.

Step 4

Brown the almonds in a deep saucepan with the vegetable oil. Drain onto paper towels.

Step 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.

Step 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.

Step 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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