A Taste of Africa/Dorinda Hafner 2002

Tagine of Chicken with Prunes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
6 large chicken pieces 2 yellow onions, 1 finely diced and 1 sliced into thin rings 1 teaspoon saffron threads
1-1/2 teaspoons peeled and grated fresh ginger salt 1 cup pitted prunes
4 cups cold water



1 Combine the chicken, diced onion, saffron, ginger, salt, half the prunes, and the water in a large pan. Cover and simmer gently over low heat. Turn the chicken periodically and stir occasionally. Cook for 1 hour, then arrange the sliced onions on top of the chicken pieces, and the remaining prunes around the chicken. Continue to cook uncovered on low heat for 30 minutes. Add small amounts of water if the original water reduces too quickly before the chicken is cooked. Be careful not to add too much water though, as the sauce should be plentiful but thick.
2 When the chicken is cooked, the prunes are soft, and the stock is thick, adjust the seasoning. Serve hot.

Back