Chicken Tagine

INGREDIENTS

  • 2 lb chicken , cut in pieces

  • 2 large onions , grated

  • 5 oz. pitted prunes

  • 5 oz. dried apricots

  • 6 oz. whole almonds , blanched and peeled

  • 1 tsp black pepper

  • 1/2 tsp saffron threads, diluted in 2 teaspoons hot water

  • 1 cinnamon stick

  • 2 tbsp honey

  • 1 tbsp orange blossom water

  • 1 tsp ginger

  • vegetable oil

  • salt

Directions

  1. In a large pot, on medium/high heat, add 3 tablespoons of oil, the onions, salt, pepper, diluted saffron, ginger, cinnamon stick and the chicken, Cook for 10 minutes uncovered.

  2. Add 1/4 cup of water. Cover and cook until chicken is tender and cooked all the way through, about 30 to 40 minutes.

  3. Take the chicken out and put aside.

  4. In the same pot, add the prunes and apricots and cook on medium heat for 10 minutes, then add the orange blossom water and the honey. Reduce on low heat until you get a thick sauce.

  5. Add the chicken back to the pot.

  6. Deep fry the almonds in a bath of vegetable oil on medium heat until golden, about 2 to 3 minutes.

  7. Before serving, reheat the chicken and dress on a plate with the prunes and apricots. Add the sauce and the almonds on top.

A favorite of

Jessica Sigmundsson