Chicken with Prunes and Almonds is a very classic Moroccan dish. Traditionally, it is cooked in a tagine but can just as easily be prepared in a pot or oven.
The mix is sweet and savory is very common in Moroccan cuisine. The onion, prunes and almonds combine well to make a savory and sweet sauce that permeates the chicken.
The recipe is simple to make and produces such a rich and exotic result. Within and hour and fifteen minutes you can have a luxurious main dish. It requires no sides though you may want to accompany it with traditional couscous.
Once the prep work is done, everything goes into the oven to cook for 45 minutes.
Chicken with Prunes and Almonds
Equipment
- Tagine (optional: Dutch oven or deep pot)
DESCRIPTION
Chicken with Prunes and Almonds is a very classic Moroccan dish. Traditionally, it is cooked in a tagine but can just as easily be prepared in a pot or oven.The mix is sweet and savory is very common in Moroccan cuisine. The onion, prunes and almonds combine well to make a savory and sweet sauce that permeates the chicken.
INGREDIENTS
- 2 whole chickens (3 lbs each)
- 1 lb prunes (pre-soaked)
- 8 oz almonds (blanched and fried or baked for a few minutes)
- ½ cup olive oil
- 1 tablespoon sesame seeds (grilled )
- 1 tablespoon ground pepper
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- 1 ½ teaspoon saffron (crushed)
- 1 tablespoon parsley (rinsed and minced)
- 1 tablespoon cilantro (rinsed and minced)
- 2 medium onion (chopped)
- 1 tablespoon salt
- 1 tablespoon cinnamon
- 2 tablespoon sugar
- 1 quart water
INSTRUCTIONS
- Cut each chicken into 8 pieces. Line the bottom of a heavy saucepan with the chicken pieces, add pepper, ginger, turmeric, saffron, parsley, cilantro, onions, salt.
- Cover with water and cook at medium temperature for 45 minutes, turning the chicken pieces from time to time.
- Add the prunes and 15 minutes later, the sugar and cinnamon. Reduce the sauce until it is syrupy.
- Display the chicken in a serving platter and sprinkle it with fried almonds and grilled sesame seeds.
NUTRITION
Calories: 302kcalCarbohydrates: 33gProtein: 5gFat: 19gSaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 588mgPotassium: 456mgFiber: 6gSugar: 18gVitamin A: 332IUVitamin C: 2mgCalcium: 89mgIron: 1mg
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5
Shira Beth says
I cooked this on the stovetop, even though at one point it says "in the oven." Came out great.
Shira Beth says
I made this for the pre-fast meal before Yom Kippur and everyone loved it. I will definitely make it again. Thanks!
npool32 says
Thank you Shira. I'm glad everyone enjoyed it. It's a staple for the holidays in our house!
Dale Tarantino says
This recipe is not only delicious but easy to make and in one pan! I plan to make it again for Sukkot. I have a question though, what is the 1/2 cup of olive oil for? I honestly can't remember if I omitted it last time or just put it in the pan with everything else. Let me know. With Thanks~Dale
npool32 says
Dale, thank you so much. It is a deceivingly easy recipe with such a great flavor. The recipe is from my great-grandmother, so I don't mess with it. However, I assume it was used to 1) fry the onions and chicken first (before placing them in a tagine) and they often drizzled a little olive on top before serving to make it glisten a little more. I mostly use a dutch oven, so I don't use but a few teaspoons of oil.
Cristi says
I believe it’s for frying the almonds in.
npool32 says
This too! Thanks Cristi.