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

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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