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

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

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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