Moroccan Chicken and Prune Tagine - BigOven 113427

Moroccan Chicken and Prune Tagine

Ready in 1 hour

Top-ranked recipe named "Moroccan Chicken and Prune Tagine"

Share it:

Try this Moroccan Chicken and Prune Tagine recipe, or contribute your own. "Holidays" and "Iraq" are two tags used to describe Moroccan Chicken and Prune Tagine.


Ingredients

Are you making this? 
2 1/2 c Chicken stock; (or half)
4 oz Prunes
1/2 c almonds; Toasted split
20 Grinds black pepper
2 ts Cornstarch
1 ts Ground ginger
1 ts Ground turmeric
1 lg Onion
4 oz Dried apricots
2 ts Lemon juice; or water
3 tb Extra Virgin Olive Oil
3 Cardamom pods
8 Portions chicken
1 tb Honey
2 Garlic
2 ts Ground cinnamon
1 ts Salt

Original recipe makes 6

Servings  

Preparation

Several hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently saute the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds. Note: Any dish containing a black food - be it prunes or olives - is never served on the Eve of Rosh Hashanah in Moroccan Jewish households for fear it would dim the lightness and brightness of the first day of the festival. But on the second night a tagine made with either chicken or lamb is eaten, because of the sweet ingredients - the dried fruit and honey it contains. A similar dish, Poyo kon Prounes, is also to be found in the Graeco-Jewish cuisine. Recipe by: The New Complete International Jewish Cookbook Posted to JEWISH-FOOD digest V97 #106 by Nancy Berry on Mar 28, 1997

Verified by stevemur
Calories Per Serving: 2930 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Moroccan Chicken and Prune Tagine. Be the first to review it!

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free