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.
8ozalmondsblanched and fried or baked for a few minutes
½cupolive oil
1tablespoonsesame seedsgrilled
1tablespoonground pepper
1teaspoonground ginger
½teaspoonturmeric
1 ½teaspoonsaffroncrushed
1tablespoonparsleyrinsed and minced
1tablespooncilantrorinsed and minced
2mediumonionchopped
1tablespoonsalt
1tablespooncinnamon
2tablespoonsugar
1quartwater
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.