Moroccan

Saffron and Cumin Tagine of Chicken with Prunes and Almonds

Name: Saffron and Cumin 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 cumin; 1/4 tsp saffron threads

A refined blend of saffron and cumin for a more complex flavor.

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.
Stir cumin into the tagine during the simmering step and add saffron threads before serving.
Check internal temperature of chicken; it should reach 74°C (165°F).

Mains Chicken

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