Ingredients
-
1
-
-
2
-
2 - 3
-
1
-
1
-
1
-
3/4
-
2
-
1
-
-
-
-
-
Directions
Esthers Moroccan Chicken Tagine, This recipe requires a special Morrocan earthenwear pot, called a tangine It is a Great Cooks recipe Prep time does not include standing time , What a great recipe Tastes just like the tagines I had in Morocco (I did add a dash of sumac ), 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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Steps
|
1
Done
|
Rub All Pieces of Chicken With a Mixture of Salt, Pepper and Cumin. Let Stand For 1 Hour. |
|
2
Done
|
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. |
|
3
Done
|
Steam the Onions in the Casserole With the Turmeric, Saffron, Ginger, Salt, Pepper and Cup of Water For 15 Minutes. |
|
4
Done
|
Meanwhile Brown the Almonds in a Saucepan With Oil and Drain Onto Paper Towels. |
|
5
Done
|
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. |
|
6
Done
|
Add the Cooked Prunes and Some of the Prune Water to the Tagine and Continue Cooking Until the Chicken and Prunes Are Really Tender. |
|
7
Done
|
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). |
