This morning I presented this very easy to prepare Moroccan dish of Chicken with prunes and almonds on CBC's Weekend Morning Show with guest host Rosanna Deerchild. I have to admit, I am rather excited about this recipe.
Chicken Tajine with prunes and almonds
1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying
Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Soak prunes if very dry.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.
Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.
Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.
Enjoy.
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