Chicken Tajine
Category: African
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 tablespoon olive oil
- 3 cups sliced Spanish onions
- 2 cloves garlic, coarsely chopped
- 1 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1 cinnamon stick
- 1/4 teaspoon saffron threads
- 2 teaspoons brown sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 pounds whole chicken, cut in quarters
- 2 teaspoons honey
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup pitted prunes
- 1 cup hot water
- 3/4 cup whole blanched almonds
- oil for sauteing
- 1/2 cup Spanish green pitted olives
Preheat oven to 350 degrees F. In a large skillet with a heat-proof handle, heat the oil. Add onions, garlic, coriander, cumin, ginger, cinnamon stick, saffron, sugar, salt and pepper. Cook over a medium flame until onions are light golden brown. Add chicken and turn to coat with onion mixture. Continue cooking until chicken is golden. Add honey, lemon juice, prunes and hot water. Cover and place in oven. Cook for 45 minutes until chicken is cooked through and sauce has a honey-like consistency. Saute almonds in oil. Drain most of oil from pan and add it to the sauce. Place chicken in a serving tagine (or other covered dish), pour sauce on top of it, and top with almonds.
Recipe Source: cdkitchen.com
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