Chicken Tagine with Prunes and Almonds in the Style of the Rif Mountains

Chicken Tagine with Prunes and Almonds in the Style of the Rif Mountains
Photo by Quentin Bacon

Ingredients

  • Coarse salt and freshly ground black pepper
  • 1 cup blanched whole almonds
  • 12 ounces moist prunes, pitted
  • 1 teaspoon ground turmeric
  • 2 to 3 teaspoons ground Ceylon cinnamon
  • 2 teaspoons ground cumin, preferably Moroccan, or more to taste
  • 1 teaspoon ground ginger
  • + 3 more ingredients
    • One 3-¼-pound chicken, preferably organic and air-chilled
    • Vegetable oil for frying
    • 2 large yellow onions, halved and sliced lengthwise

Rinse the chicken and pat dry; trim away excess fat. Cut off the wings and legs, leaving the breast in one piece. rub all the pieces with salt, pepper, and the cumin. Let stand for 1 hour. Meanwhile, cover the prunes with cold water in a small saucepan and add the cinnamon. Bring to a boil, redu...

View full recipe at Fine Cooking

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