Chicken With Almonds and Prunes
Serves 4 to 6. Recipe is from “The Sephardic Table” by Pamela Grau Twena. At Rosh Hashana, the Jewish New Year, we serve sweet dishes flavored with honey and dried fruits to remind us of hope and promise. This festive tagine from Morocco is perfect for that occasion. Like all tagines, it has the consistency of a stew, and it should be served over couscous or white rice.
1/2 cup blanched almonds
1/4 cup vegetable oil
2 medium onions, sliced
1 (4-lb.) chicken, cut into 8 serving pieces
1 cup pitted dried prunes
1 tbl. cinnamon
1/2 tsp. turmeric
1/2 tsp. salt
1/2 tsp. pepper
1 cup water
3 tbls. honey
1. Toast the almonds in a small dry skillet over medium-high heat, stirring constantly, for about 3 minutes, or until light golden. Set aside.
2. In a large, heavy pot, heat the oil over medium-high heat. Add the onion slices and saute until golden, 5 to 10 minutes. Add the chicken pieces and saute until golden, about 15 minutes. Add the prunes, cinnamon, turmeric, salt and pepper.
3. Stir in the water. Bring to a boil, cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally.
4. Before serving, drizzle the honey over the chicken and sprinkle the almonds.