Tagine of Chicken with Prunes and Almonds

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Yield:

Ingredients:


1.8 kg	chicken, cut into 8 pieces
1	salt and pepper, to taste
2 tsp	ground cumin, or more to taste
0.4 kg	prunes, pitted
2 1/2 tsp	ground cinnamon
2 lrg	spanish onion, sliced lengthwise
1 tsp	turmeric
1 pch	saffron
1 tsp	ground ginger
	salt, to taste
1/2 tsp	freshly ground pepper
1/4 cup	water
1 cup	whole blanched almonds
40 ml	vegetable oil
1 cup	water
20 ml	toasted sesame seeds

Method:

Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.

In a small saucepan cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 to 30 minutes depending on dryness of prunes.

Steam the onions in another saucepan with the turmeric, saffron, ginger, salt, pepper and 1/4 cup of water for 15 minutes.

Brown the almonds in a deep saucepan with the vegetable oil. Drain onto paper towels.

Using the same oil and pan, brown the chicken on all sides. Add onions to the chicken pieces and add 1 cup water. Mixture can be transferred into a tagine at this point and placed in the oven. Either way, cover and simmer for 30 minutes.

Add the cooked prunes and 1/4 to 1/2 cup prune water to the chicken and continue cooking 20 to 30 minutes until the chicken and prunes are really tender.

Serve from the tagine or place chicken pieces on a serving dish covered with prunes, onions and sauce. Sprinkle with almonds and sesame seeds.

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