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Chicken Tajini with Prunes - meat

Posted by : Miriam Podcameni Posvolsky

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.

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