Description
This recipe requires a special morrocan earthenwear pot, called a tangine. It is a "great cooks" recipe.
Prep time does not include standing time.
Ingredients
- Chicken
- Salt And Pepper
- Ground Cumin
- Ground Cinnamon
- Turmeric
- Saffron
- Ground Ginger
- Prune
- Spanish Onions
- Blanched Almond
- Vegetable Oil
- Toasted Sesame Seeds
Instructions
- Rub all pieces of chicken with a mixture of salt, pepper and cumin
- Let stand for 1 hour
- In a separate saucepan, cover the prunes with cold water and add the cinnamon
- Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes
- Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and cup of water for 15 minutes
- Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels
- Using the same oil and pan, brown chicken on all sides then transfer to the steamed onions and add 1 cup water
- Cover and simmer for 30 minutes
- Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender
- To serve, place chicken pieces on a serving dish
- Cover with prunes and sauce, then sprinkle with almonds and sesame seeds