Tagine of Chicken with Prunes and Almonds
| Yield: | 6 Servings |
| Categories: | Chicken, Jewish, Moroccan, Passover |
| -JUDI M. PHELPS | ||
| 2 | tb | Pareve margarine or |
| Vegetable oil | ||
| 1 | md | Onion; finely chopped |
| 3 1/2 | lb | Meaty chicken pieces; remove skin if desired |
| 1 | c | ;water |
| 1 | To 3 tsp. ground cinnamon | |
| 1/2 | ts | Ground ginger |
| 1/4 | To 1/2 tsp black pepper; preferably freshly ground | |
| pn | ;salt | |
| 10 | To 12 oz pitted prunes; about 2 cups | |
| 1 | tb | Honey or sugar (optional) |
| 1 | c | Whole blanches almonds; lightly toasted |
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