MOROCCAN CHICKEN AND PRUNE TAGINE
Steps:
- 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
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Amie Valdez
[email protected]Meh.
Shiam Khan
[email protected]This tagine was okay, but I've had better. I wouldn't make it again.
Glendale Hall
[email protected]I'm not sure what went wrong, but my tagine turned out really bad. I wouldn't recommend this recipe.
Adrian Day
[email protected]This tagine was a bit too time-consuming to make. I would recommend finding a simpler recipe.
Shoyaeb Hosain
[email protected]I found that this tagine was a bit too expensive to make. I would recommend using less expensive ingredients.
Just Enough For A Coffee
[email protected]This tagine was a bit bland. I would recommend adding more spices.
Abdu Jemal
[email protected]The chicken in this tagine was a bit dry. I think I would cook it for less time next time.
Rooh Sohail
[email protected]I found that this tagine was a bit too sweet for my taste. I would recommend using less prunes or adding some tart ingredients, like lemon or olives.
Areesha Kanwal
[email protected]This tagine is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Bryan Shuping
[email protected]I love that this tagine is so versatile. I've made it with different types of chicken and vegetables, and it's always delicious.
Laiba Shekh
[email protected]This tagine is a great make-ahead meal. I made it the night before and it was even better the next day.
Andy Mcwhirter
[email protected]I've never had Moroccan food before, but this tagine was a great introduction. It was so flavorful and aromatic.
Evon May
[email protected]I'm not a big fan of prunes, but they really worked in this tagine. The sweetness balanced out the savory flavors perfectly.
Owin Cruz
[email protected]This tagine is a great way to use up leftover chicken. It's also a very affordable meal.
Hader Meo
[email protected]I made this tagine for a dinner party and it was a huge success. Everyone loved it!
Liepa lil
[email protected]This is one of my favorite tagine recipes. It's always a crowd-pleaser.
brianna kelly
[email protected]I was really impressed with this tagine. It was so easy to make and the results were fantastic. The chicken was cooked perfectly and the sauce was rich and flavorful.
Mudhtaq Ansari
[email protected]The flavors in this tagine are amazing! The chicken is so tender and the prunes add a perfect touch of sweetness.
Md Jakaria IsIam
[email protected]I've made this tagine several times now, and it's always a winner. It's easy to make and always turns out delicious.
ALHAMDULILLAH COMPUTER
[email protected]This tagine was a hit with my family! The chicken was tender and flavorful, and the prunes added a nice sweetness. I will definitely be making this again.