Moroccan

Garlic and Chili Tagine of Chicken with Prunes and Almonds

Name: Garlic and Chili 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 garlic clove, minced; 1/2 tsp chili flakes

Enhanced garlic and a touch of heat from chili for more depth.

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.
Add minced garlic to the tagine during the cooking step and stir in chili flakes before serving.
Stir in prunes, almonds, saffron, and broth. Cover and simmer 25 minutes.
Check internal temperature of chicken; it should reach 74°C (165°F).

Mains Chicken

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