Tagine of chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Patricia Dwigans Fwds07a | ||
| 1 | Chicken, (3-1/2 to 4 lb) cut into Serving pieces | |
| ½ | cup | Matzo meal |
| 6 | tablespoons | Vegetable oil |
| 2 | cups | Chopped onion |
| 1 | cup | Chicken stock or water |
| 1 | teaspoon | Ground cinnamon |
| 1 | tablespoon | Grated fresh ginger |
| 2 | tablespoons | Lemon Juice |
| 1½ | cup | Pitted prunes |
| 2 | tablespoons | Grated lemon peel |
| ½ | cup | Toasted slivered almonds |
Directions
wash and dry the chicken. Set aside. Dip the chicken pieceds in the matzo meal. Shake off the excess. Heat the oil in a pan with a tight fitting lid.
Saute the chicken pieces until brown, remove to platter. Saute the onions, until soft, stirring to dislodge the brown bits on the bottom of the pan.
Combine the stock or water with the cinnamon, ginger and lemon juice. Add the stock mmixture to the saute pan along with the browned chicken pieces.
Cover and simmer gently for 20 minutes. Add the prunes and lemon peel and simmer for another 20 to 25 minutes or until the chicken is tender. Make sure there is liquid in the pan, add more if necessary. Place chicken on the platter, stir most of the almonds into the sauce and pour the remaining almonds on the top. Serve immediately, or keep warm in a 200 oven.
Posted to JEWISH-FOOD digest V97 #106 by Nancy Berry <nlberry@...> on Mar 28, 1997