Moroccan Chicken Tagine

1 chicken
4 onions sliced
Olive oil
Good pinch saffron threads
Bay leaf
3 small red chili peppers
Salt and pepper
1 cinnamon stick broken in half
Handful of prunes soaking in water
Handful on peeled almonds

Cut up a chicken into regular pieces. Fry onions in olive oil in ceramic dish.
Saute chicken pieces in olive oil in skillet and add to onions as their skins
are golden. Add all the spices to the onion mixture. Add prunes to chicken and
deglaze skillet with soaking water. Add to chicken and simmer about 40 minutes
half covered. Fry almonds in a little olive oil or toast then in toaster or
oven. Remove chilis, bay leaf and cinnamon stick. Serve on couscous or rice and
scatter almonds on top.

Jenn Mom2Samantha and Tiny





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