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
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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