Esther’s Moroccan Chicken Tagine

Recipe by blucoat
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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