Yield: 6 Servings
|-JUDI M. PHELPS|
|2 tablespoons||Pareve margarine or|
|1 medium||Onion; finely chopped|
|3½ pounds||Meaty chicken pieces; remove skin if desired|
|1||To 3 tsp. ground cinnamon|
|½ teaspoon||Ground ginger|
|¼||To 1/2 tsp black pepper; preferably freshly ground|
|10||To 12 oz pitted prunes; about 2 cups|
|1 tablespoon||Honey or sugar (optional)|
|1 cup||Whole blanches almonds; lightly toasted|
In a very large deep skillet or a Dutch oven, over medium-high heat, heat the margarine or oil (or use a mixture); then saute the onion until it is tender but not browned. Add the chicken to the skillet and lightly brown it on all sides.
Mix the water with the cinnamon, ginger, pepper, and salt and pour it over the browned chicken. Bring the liquid to a boil. Cover the skillet tightly, lower the heat, and simmer the chicken for 30 minutes, turning the pieces occasionally. Add the prunes and honey (if used) to the skillet, evenly distributing the prunes around the chicken, and making sure they are covered with liquid. Cover the skillet again, and simmer the chicken and prunes together for about 20 minutes, or until both are very tender. If the sauce becomes too dry and begins to stick to the bottom of the skillet, stir in additional water as needed.
Use tongs or a slotted spoon to transfer the chicken to a large serving platter. Stir about half the almonds into the prune sauce remaining in the pot; then spoon the sauce mixture over the chicken.
Garnish the top with the remaining almonds.
Note: To toast the almonds, spread them in a jelly roll or similar pan and heat then in a 350-degree oven, stirring them occasionally, for about 10 minutes, or until they are lightly browned. Or, to toast them in the Moroccan manner, heat some vegetable oil in a skillet and saute the almonds in the oil until they are lightly browned; then remove them with a slotted spoon and drain them on paper towels.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...