Tagine of chicken with prunes & almonds
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Tagine of chicken with prunes & almonds
  Chicken    Almonds    Jewish    Passover    Moroccan  
Last updated 6/12/2012 1:26:07 AM. Recipe ID 60374. Report a problem with this recipe.
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      Title: Tagine of chicken with prunes & almonds
 Categories: Chicken, Jewish, Passover, Moroccan
      Yield: 6 Servings
           -JUDI M. PHELPS
      2 tb Pareve margarine or
           Vegetable oil
      1 md Onion; finely chopped
  3 1/2 lb Meaty chicken pieces; remove
           -skin if desired
      1 c  ;water
      1    To 3 tsp. ground cinnamon
    1/2 ts Ground ginger
    1/4    To 1/2 tsp black pepper;
           -preferably freshly ground
        pn ;salt
     10    To 12 oz pitted prunes;
           -about 2 cups
      1 tb Honey or sugar (optional)
      1 c  Whole blanches almonds;
           -lightly toasted
  In a very large deep skillet or a Dutch oven, over medium-high heat,
  heat the margarine or oil (or use a mixture); then saute the onion
  until it is tender but not browned. Add the chicken to the skillet
  and lightly brown it on all sides.
  Mix the water with the cinnamon, ginger, pepper, and salt and pour it
  over the browned chicken.  Bring the liquid to a boil. Cover the
  skillet tightly, lower the heat, and simmer the chicken for 30
  minutes, turning the pieces occasionally.  Add the prunes and honey
  (if used) to the skillet, evenly distributing the prunes around the
  chicken, and making sure they are covered with liquid.  Cover the
  skillet again, and simmer the chicken and prunes together for about
  20 minutes, or until both are very tender. If the sauce becomes too
  dry and begins to stick to the bottom of the skillet, stir in
  additional water as needed.
  Use tongs or a slotted spoon to transfer the chicken to a large
  serving platter.  Stir about half the almonds into the prune sauce
  remaining in the pot; then spoon the sauce mixture over the chicken.
  Garnish the top with the remaining almonds.
  Note:  To toast the almonds, spread them in a jelly roll or similar
  pan and heat then in a 350-degree oven, stirring them occasionally,
  for about 10 minutes, or until they are lightly browned.  Or, to
  toast them in the Moroccan manner, heat some vegetable oil in a
  skillet and saute the almonds in the oil until they are lightly
  browned; then remove them with a slotted spoon and drain them on
  paper towels.
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or

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Recipe ID 60374 (Apr 03, 2005)

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