Chicken With Prunes And Almonds Recipes

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MOROCCAN CHICKEN WITH PRUNES, HONEY AND ALMONDS



Moroccan Chicken With Prunes, Honey and Almonds image

Make and share this Moroccan Chicken With Prunes, Honey and Almonds recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 onion, diced
1/2 teaspoon table salt, to taste
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1/4-1/2 cup water
12 skinless chicken thighs (bone-in)
24 prunes, quartered
1/2 cup toasted slivered almonds
1/4 cup honey
2 teaspoons toasted sesame seeds, to garnish (optional)

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown chicken in oil, then remove to a plate.
  • Add onion, salt, pepper, cinnamon and turmeric to skillet. Saute until onion is soft and translucent, and spices are fragrant.
  • Add enough water to cover bottom of pan 1/8" deep. Arrange chicken pieces in pan. Cover and cook 20-30 min, until chicken is done. Remove chicken to plate.
  • Add prunes, almonds and honey to sauce. Stir to combine and cook until prunes are heated through. Pour sauce over chicken. Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 332.2, Fat 12.4, SaturatedFat 1.8, Cholesterol 68.1, Sodium 266.9, Carbohydrate 39.9, Fiber 4.3, Sugar 27.2, Protein 19.1

MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS



Moroccan Tagine of Chicken with Prunes, Apricots, and Almonds image

In the heart of Dijon, at the Municipal Museum, right next door to the majestic stone kitchen of the dukes of Burgundy, Alette Lévy checks coats. Once the owner of Dijon's only kosher butcher shop, she talks food between customers, such as this chicken-tagine recipe she makes for her French friends. The trick to this recipe is to put the almonds in the microwave for 3 minutes, to make them crackly. This way you don't run the risk of burning them, the way I always seem to do when I forget them in the oven or frying pan. Alette told me you can substitute lamb for the chicken.

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup vegetable oil
2 onions, peeled and sliced in thin rings
One 3 1/2-to-4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper to taste
1 teaspoon ground cinnamon
1 cup pitted prunes
1/4 cup raisins
1/2 cup dried apricots
A few saffron strands
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 cup blanched almonds

Steps:

  • Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
  • Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
  • Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).

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