Chicken Tagine with Prune and Almonds

Episode: Ep.6-Chicken, Moroccan -style Printer Friendly Version

Chicken Tagine with Prune and Almonds

1 whole chicken, cut up or 8 or your favourite pieces of the chicken, bone left in
1-Tablespoon extra virgin olive oil
1 ½ red onions, sliced
1/2 pound pitted prunes (about 1 cup, packed)
1 ½-teaspoon turmeric
1-Tablespoon cumin
2 Tablespoons fresh grated ginger
½ -1 cup quality vegetable stock
1/3 cup slivered almonds, toasted
Quality store-bought chutney

Optional spices;  use 1, 2 or all if desired:
1-teaspoon ground cinnamon
Pinch saffron
¼-teaspoon sweet paprika

In a saucepan, cover the prunes with cold water. Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes.

Toast almonds and set them aside.

Preheat oven to 350 F
Cut up a whole chicken, {thighs, legs, breast} OR use all thighs* with bone in. (*the cook decides)
Rub the cut up chicken pieces with some salt, pepper and cumin. Heat a heavy skillet to medium-high, add 1-tablespoon olive oil then place chicken in the skillet to pan-sear.  Turn pieces over after the first side has browned.  Brown second side 2 minutes, and then add the prunes (reserve the juice for later) Cook 5 minutes then remove the skillet from the heat.

Heat a separate skillet to medium-high; add oil followed with sliced red onions.  Layer onto the onions the turmeric, cumin, fresh grated ginger; {add any optional ingredients listed above at this point} do not stir the spices into the onions until the onions begin to brown. Once onions begin to brown, stir the spices into the onion mixture and add ½-cup vegetable stock and ½ cup of the prune ‘juice’ (the water from the soaked prunes).  Stir.  
Spoon the onion mixture over the chicken and prunes, add the toasted almonds and stir.  Place the skillet in a hot oven to roast approximately 25-30 minutes or until chicken is cooked. (Add more vegetable stock if needed)

Garnish with Chutney and serve with Couscous & Mint