Esther’S Moroccan Chicken Tagine

1. 1

   Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.

2. 2

   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. 3

   Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and 1/4 cup of water for 15 minutes.

4. 4

   Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.

5. 5

   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. 6

   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. 7

   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).

* Per serving · 4 servings · Values may vary.