RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Chicken Tajini with Prunes - meat
1 3 lb chicken 1 tablespoon grated ginger root 2 onions -- chopped 1 teaspoon saffron 1 stick cinnamon 1 tablespoon olive oil 1 tablespoon canola oil 10 pitted prunes 2 tablespoons sesame seeds 1 orange peel or 1 t orange water 1 teaspoon cumin -- powdered 1 teaspoon coriander -- powdered salt and pepper -- to taste 1 carrot (optional) -- diced 2 zucchini ( optional ) -- diced 1 cup chicken broth 1. Cut up chicken in 8 parts (save back for broth) 2. Season pieces with salt and pepper, refrigerate 3 hours. 3. Brown chicken pieces in oils. Transfer to a plate. 4. Discard half of the fat in the pan and cook onions until translucent. 5. Stir in ginger, cumin , coriander , saffron, salt and pepper. Cook 2 minutes, stirring. 6. Return chicken to pan and roll it in the spices to cover. Add carrot. 7. Simmer covered over low heat for 30 minutes. Stir in zucchini and 1/2 cup chicken broth. 8. Simmer 30 minutes further, adding more broth as needed. 9. Add prunes and cook uncovered 10 minutes. Serve sprinkled with toasted sesame seeds. I like to serve it with couscous mixed with chickpeas. Archivist's note: The word "tagine" is a more common version of the word "tajini" in the title of the recipe. "Tagine" refers to the Moroccan clay pot in which this dish and it's lamb counterpart are cooked. A heavy casserole with a tight-fitting lid is a good substitute for the clay pot.
