RCI-MT.006.1035.001

Tagine of Chicken with Prunes and Almonds

Name: Tagine of Chicken with Prunes and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Passover Seder Meat Dishes
Ingredients: 2 tbsp Pareve margarine or vegetable oil; 1 medium onion (finely chopped); 3½ lbs meaty chicken pieces (remove skin if desired); 1 cup water; 1 to 3 tsp ground cinnamon; ½ tsp ground ginger; ¼ to ½ tsp black pepper (preferably freshly ground); 1 unit salt; 10 to 12 oz pitted prunes (about 2 cups); 1 tbsp honey or sugar (optional); 1 cup whole blanched almonds lightly toasted

Tagine of Chicken with Prunes and Almonds from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Pareve margarine or vegetable oil
2 tbsp
onion
finely chopped
1 medium
meaty chicken pieces
remove skin if desired
3½ lbs
water
1 cup
ground cinnamon
1 to 3 tsp
ground ginger
½ tsp
black pepper
preferably freshly ground
¼ to ½ tsp
salt
1 unit
pitted prunes (about 2 cups)
10 to 12 oz
honey or sugar (optional)
1 tbsp
whole blanched almonds lightly toasted
1 cup

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Tagine of Chicken with Prunes and Almonds

Ingredients

Method

What Makes This Variant Distinct