Side Pannel
Tagine of Chicken with Prunes and Almonds
Tagine of Chicken with Prunes and Almonds
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Moroccan
Ingredients List
- -JUDI M. PHELPS
- 2 tb Pareve margarine or
- Vegetable oil
- 1 md Onion; finely chopped
- 3 1/2 lb Meaty chicken pieces; remove
- -skin if desired
- 1 c ;water
- 1 To 3 tsp. ground cinnamon
- 1/2 ts Ground ginger
- 1/4 To 1/2 tsp black pepper;
- -preferably freshly ground
- pn ;salt
- 10 To 12 oz pitted prunes;
- -about 2 cups
- 1 tb Honey or sugar (optional)
- 1 c Whole blanches almonds;
- -lightly toasted
Directions
In a very large deep skillet or a Dutch oven, over medium-high heat, heat
the margarine or oil (or use a mixture); then saute the onion until it is
tender but not browned. Add the chicken to the skillet and lightly brown it
on all sides.
Mix the water with the cinnamon, ginger, pepper, and salt and pour it over
the browned chicken. Bring the liquid to a boil. Cover the skillet
tightly, lower the heat, and simmer the chicken for 30 minutes, turning the
pieces occasionally. Add the prunes and honey (if used) to the skillet,
evenly distributing the prunes around the chicken, and making sure they are
covered with liquid. Cover the skillet again, and simmer the chicken and
prunes together for about 20 minutes, or until both are very tender. If the
sauce becomes too dry and begins to stick to the bottom of the skillet,
stir in additional water as needed.
Use tongs or a slotted spoon to transfer the chicken to a large serving
platter. Stir about half the almonds into the prune sauce remaining in the
pot; then spoon the sauce mixture over the chicken. Garnish the top with
the remaining almonds.
Note: To toast the almonds, spread them in a jelly roll or similar pan and
heat then in a 350-degree oven, stirring them occasionally, for about 10
minutes, or until they are lightly browned. Or, to toast them in the
Moroccan manner, heat some vegetable oil in a skillet and saute the almonds
in the oil until they are lightly browned; then remove them with a slotted
spoon and drain them on paper towels.
the margarine or oil (or use a mixture); then saute the onion until it is
tender but not browned. Add the chicken to the skillet and lightly brown it
on all sides.
Mix the water with the cinnamon, ginger, pepper, and salt and pour it over
the browned chicken. Bring the liquid to a boil. Cover the skillet
tightly, lower the heat, and simmer the chicken for 30 minutes, turning the
pieces occasionally. Add the prunes and honey (if used) to the skillet,
evenly distributing the prunes around the chicken, and making sure they are
covered with liquid. Cover the skillet again, and simmer the chicken and
prunes together for about 20 minutes, or until both are very tender. If the
sauce becomes too dry and begins to stick to the bottom of the skillet,
stir in additional water as needed.
Use tongs or a slotted spoon to transfer the chicken to a large serving
platter. Stir about half the almonds into the prune sauce remaining in the
pot; then spoon the sauce mixture over the chicken. Garnish the top with
the remaining almonds.
Note: To toast the almonds, spread them in a jelly roll or similar pan and
heat then in a 350-degree oven, stirring them occasionally, for about 10
minutes, or until they are lightly browned. Or, to toast them in the
Moroccan manner, heat some vegetable oil in a skillet and saute the almonds
in the oil until they are lightly browned; then remove them with a slotted
spoon and drain them on paper towels.
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