Chicken with Prunes and Almonds
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.
Servings: 12 servings
Calories: 302kcal
Equipment
- Tagine (optional: Dutch oven or deep pot)
Ingredients
- 2 whole chickens 3 lbs each
- 1 lb prunes pre-soaked
- 8 oz almonds blanched and fried or baked for a few minutes
- 1/2 cup olive oil
- 1 tbsp sesame seeds grilled
- 1 tbsp ground pepper
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1 1/2 tsp saffron crushed
- 1 tbsp parsley rinsed and minced
- 1 tbsp cilantro rinsed and minced
- 2 medium onion chopped
- 1 tbsp salt
- 1 tbsp cinnamon
- 2 tbsp 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: 302kcal | Carbohydrates: 33g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 588mg | Potassium: 456mg | Fiber: 6g | Sugar: 18g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg