Moroccan

Cinnamon and Almond Tagine of Chicken with Prunes and Almonds

Name: Cinnamon and Almond Tagine of Chicken with Prunes and Almonds
Total time: 47 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 4 chicken thighs; 1/2 cup prunes, pitted; 1/4 cup slivered almonds; 1 onion, sliced; 2 garlic cloves, minced; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp saffron threads; 1/2 cup chicken broth; Salt and pepper; 1/2 tsp cinnamon; 1 tbsp slivered almonds

A deeper warmth from additional cinnamon and toasted almonds.

47 minutes4 servings

Method

Season chicken with salt and pepper. Brown in a tagine or pot.
Add onions, garlic, cinnamon, and ginger; cook until onions soften.
Stir in prunes, almonds, saffron, and broth. Cover and simmer 25 minutes.
Add cinnamon to the tagine during the simmering step and stir in almonds before serving.
Check internal temperature of chicken; it should reach 74°C (165°F).

Mains Chicken

Read in another language

More Moroccan recipes →