Another Recipe for CHICKEN TAGINE WITH PRUNES AND ALMONDS

by Garry

This absolutely amazing tagine is typically served at Ramadan, but can be served at any time of year. Serves 6.

1 medium onion, minced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp olive oil
8 boneless, skinless chicken thighs, trimmed of major fat pieces, cut into 3-4 large chunks per thigh
10 oz pitted dried prunes
1 cup sliced almonds
1 tsp kosher salt
1 Tbsp honey, or more to taste
1/4 cup + 2 Tbsp water

In a bowl, mix the onion, cinnamon, nutmeg and oil. Add the chicken pieces and stir to coat. Let stand for 10 minutes.

Place chicken, marinade, and all remaining ingredients in the base of a tagine. Cover, and cook over lowest heat for an hour, stirring occasionally, breaking up the prunes as they soften, until the chicken is tender and the prunes have reduced to a thick sauce. Be patient –- this will turn from a thin, watery sauce to thick and a nice dark mahogany color, towards the very end of the cooking time. Keep an eye on it and stir occasionally. When the sauce is thick and most of the liquid is gone, the dish is done. Serve with couscous or warm bread.