#moroccan dinner

CHICKEN TAGINE WITH PRUNES & ALMONDS

This recipe is adapted from the Moroccan cooking master, Paula Wolfert. It is the closest thing I've come to an authentic tasting Moroccan dish made at home. The sweetness from the prunes and cinnamon mixed with the melted down spiced onions and the chicken that falls off the bone is undeniable. Soak it up with some couscous and a salad on the side is refreshing.

INGREDIENTS:

One 3 1/4 pound chicken (preferably organic), 2 teaspoons of cumin (or more for the rub), 2 teaspoons of Ras El Hanout (optional), 12 ounces of moist prunes (pitted), 3 teaspoons of ground cinnamon, 2 large yellow onions (halved and cut lengthwise), 1 teaspoon of turmeric, 1 teaspoon of ground ginger, sliced almonds for garnish, 2-3 tablespoons vegetable oil for frying

INSTRUCTIONS:

When you pick up for chicken, have the butcher cut the breast in 4 pieces, and the wings, thighs and drumsticks cut off so you don't have to at home. Rub all the individual pieces with salt, pepper, cumin and Ras El Hanout by hand. Let stand for an hour.

Meanwhile, cover the prunes with cold water in a small saucepan and add the cinnnamon. Bring to a boil and then simmer for 10 minutes. Set aside.

Place the onions in a wide, shallow casserole and stir in the turmeric, ginger, salt and pepper to taste, and 1/4 cup of water, and steam with the cover on for 15 minutes on a medium-low flame.

Brown the chicken on all sides in the vegetable oil on a medium-high flame. Watch out for the hot oil that splashes back. Transfer the chicken to the steamed onions, mix together, and cover the casserole with a piece of parchment. Let it cook on the lowest possible flame for 1 hour and 15 minutes.

Get rid of the parchment paper, and add the prunes along with their cinnamon liquid to the chicken and onion and bring to a boil. Remove from heat.