Moroccan Chicken Tajini with Prunes
Ingredients
- 3 pounds chicken
- 1 tablespoon grated ginger root
- 2 onions, chopped
- 1 teaspoon saffron
- 1 stick cinnamon
- 1 tablespoon olive oil
- 1 tablespoon canola oil
- 1 tablespoon butter
- 10 pitted prunes
- 2 tablespoons sesame seeds
- 1 orange peel or 1 t orange water
- 1 teaspoon cumin, powdered
- 1 teaspoon coriander, powdered
- salt and pepper, to taste
- 1 carrot (optional), diced
- 2 zucchini (optional), diced
- 1 cup chicken broth
Instructions
Cut up chicken in 8 parts (save back for broth). Season pieces with salt and pepper, refrigerate 3 hours. Brown chicken pieces in oils and butter. Transfer to a plate. Discard half of the fat in the pan and cook onions until translucent. Stir in ginger, cumin , coriander , saffron, salt and pepper. Cook 2 minutes, stirring. Return chicken to pan and roll it in the spices to cover. Add carrot. Simmer covered over low heat for 30 minutes. Stir in zucchini and 1/2 cup chicken broth. Simmer 30 minutes further, adding more broth as needed. Add prunes and cook uncovered 10 minutes. Serve sprinkled with toasted sesame seeds.
