Esthers Moroccan Chicken Tagine

Ingredients

• chicken
• salt and pepper
• ground cumin
• ground cinnamon
• turmeric
• saffron
• ground ginger
• prune
• spanish onions
• blanched almond
• vegetable oil
• toasted sesame seeds

Preparation

1. 1rub all pieces of chicken with a mixture of salt , pepper and cumin
2. 2let stand for 1 hour
3. 3in a separate saucepan , cover the prunes with cold water and add the cinnamon
4. 4bring to a boil , reduce heat and simmer for 10 -30 minutes depending on dryness of prunes
5. 5steam the onions in the casserole with the turmeric , saffron , ginger , salt , pepper and cup of water for 15 minutes
6. 6meanwhile brown the almonds in a saucepan with oil and drain onto paper towels
7. 7using the same oil and pan , brown chicken on all sides then transfer to the steamed onions and add 1 cup water
8. 8cover and simmer for 30 minutes
9. 9add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender
10. 10to serve , place chicken pieces on a serving dish
11. 11cover with prunes and sauce , then sprinkle with almonds and sesame seeds