Crush saffron strands and finely chop garlic and one dried plum. Add those three ingredients and la Kama, white pepper, almond oil, garlic, and the juice of one key lime to a mixing bowl. Stir to combine flavor and let sit while chicken and lamb is browned in a pan. Put remaining plums in clay tangine, covered clay oven dish or slow cooker.
Slice partially cooked chicken and lamb into strips or cubes. Arrange them in tangine over the top of the plums. Spoon in the previously prepared oil mixture over the top of the meat, evenly distributing. Put raisins and apricots over the top of that.
Bake in pre-heated oven for 45 minutes at 425 degrees.... Then 20 minutes at 350 degrees.
Probably could sprinkle sliced almonds or walnuts over it just before serving. Add more almond oil to mixture if there is concern about covering all the meat.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 347 (76%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 68.2mg||21 %|
|Sodium 62mg||2 %|
|Potassium 364mg||10 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 6.7g|
|Protein 19.9g||28 %|
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Calories per serving: 456
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