Chicken Tajine with Almonds and Prunes Recipe
Posted on 11th of February, 2010 by Lévana
A friendly warning: You will never be able to speak disparagingly about the lowly prune again after you have tasted this magnificent dish, so find something – or someone else to pick on! You might want to make this dish a day, or even two in advance. Just be sure to add the sesame seeds and almonds immediately before serving so that they retain their crunch. Makes 8 servings.
3 tablespoons vegetable oil
2 medium onions, chopped
2 tablespoons sugar
8 portions chicken, dark and white meat, or all dark
2 pinches saffron
¾ teaspoon turmeric
3 cinnamon sticks
1 teaspoon ground pepper
1 tablespoon ground cinnamon
1 pound pitted prunes, about 2 cups
¼ cup sesame seeds, toasted
1/3 cup slivered almonds, toasted
Heat the oil in a heavy pot. Add the onions and fry over medium heat until dark. This will take about 30 minutes. Add the sugar and cook for 1 more minute. Add the chicken, saffron, turmeric, cinnamon sticks and ground pepper, and 2 cups water. Bring to a boil, then reduce the heat to medium-high, and cook, covered, for 1 hour. Add the ground cinnamon and the prunes, and cook for 15 more minutes. Gently remove the chicken and prunes with a slotted spoon, taking care not to bruise the prunes, and transfer all to a platter. The liquid left in the pot should be thick and creamy. If it is too thin, reduce it over high heat for a minute or two. Pour over the chicken. Just before serving, sprinkle on the sesame seeds and almonds. Serve hot.