RCI-MT.004.0796.001
Tagine of Chicken with Prunes and Almonds
Tagine of Chicken with Prunes and Almonds from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- Pareve margarine or vegetable oil2 tbsp
- onion1 mediumfinely chopped
- meaty chicken pieces3½ lbsremove skin if desired
- 1 cup
- 1 to 3 tsp
- ½ tsp
- black pepper¼ to ½ tsppreferably freshly ground
- 1 unit
- 10 to 12 oz
- 1 tbsp
- whole blanched almonds lightly toasted1 cup
Method
1
Heat pareve margarine or vegetable oil in a large, heavy-bottomed pot or tagine over medium-high heat.
2
Add finely chopped onion and sauté until softened and translucent, about 3–4 minutes.
3
Arrange meaty chicken pieces in the pot, turning to brown on all sides, approximately 8–10 minutes total.
10 minutes
4
Sprinkle ground cinnamon, ground ginger, black pepper, and salt over the chicken and stir to coat evenly.
5
Pour in water, scraping the bottom of the pot to release any browned bits.
1 minutes
6
Reduce heat to medium-low, cover the pot, and simmer gently for 25–30 minutes until the chicken is cooked through.
28 minutes
7
Add pitted prunes and stir gently to distribute throughout the sauce.
1 minutes
8
If desired, drizzle honey or sugar over the mixture and stir to combine.
1 minutes
9
Continue simmering, covered, for 10–15 minutes until the prunes soften and flavors meld.
12 minutes
10
Stir in the whole blanched almonds and simmer for an additional 2–3 minutes.
3 minutes
11
Taste and adjust seasoning with salt, pepper, and cinnamon as needed.
12
Transfer the tagine to a serving dish or plates and serve hot, ensuring each portion includes chicken, prunes, almonds, and sauce.