This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.
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- 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)
- 1Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
- 2In 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.
- 3Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.
- 4Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.
- 5Using 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.
- 6Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender.
- 7To 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).
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Nutritional Facts for Esther’s Moroccan Chicken Tagine
Serving Size: 1 (596 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 976.1
- Calories from Fat 499
- Total Fat 55.4 g
- Saturated Fat 11.9 g
- Cholesterol 181.1 mg
- Sodium 185.6 mg
- Total Carbohydrate 71.2 g
- Dietary Fiber 11.7 g
- Sugars 37.5 g
- Protein 55.7 g