Prep 0 mins
Cook 35 mins
This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.
- 1 (3 1/2 lb) chicken, cut into 6-8 pieces
- salt and pepper
- 2 teaspoons ground cumin (to taste)
- 2 -3 teaspoons ground cinnamon
- 1 teaspoon turmeric
- 1 pinch saffron
- 1 teaspoon ground ginger
- 3⁄4 lb pitted prune
- 2 large Spanish onions, sliced lengthwise
- 1 cup whole blanched almond
- vegetable oil
- toasted sesame seeds (optional)
- 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 ¼ 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. (this can be transferred into the tagine at this point and placed in oven ). 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 (or simply leave in the tagine). Cover with prunes and sauce, then sprinkle with almonds and sesame seeds (if desired).
What a great recipe. Tastes just like the tagines I had in Morocco. (I did add a dash of sumac.)