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Receta Mid East Tajine Of Chicken With Prunes, Honey & Almonds
by CookEatShare Cookbook

Mid East Tajine Of Chicken With Prunes, Honey & Almonds
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Ingredientes

  • 2 sm. chickens, cut up, skinless & boneless or possibly the equivalent in turkey breasts
  • 2 onions, diced
  • 1/2 teaspoon saffron threads, crushed (or possibly powdered saffron)
  • 1/4 c. butter, melted
  • 2 c. chicken broth (or possibly veg. cubes dissolved in 2 c. boiling water)
  • 1 stick cinnamon
  • 2 c. prunes, pitted (also apricots or possibly raisins, if you like)
  • 1/4 c. honey
  • 1/4 c. whole almonds, blanched & toasted (opt.-pine nuts)

Direcciones

  1. Wash chicken. Sprinkle with a little pepper and seasoned salt. Saute/fry chicken, onions and saffron in melted butter till golden brown and onions are tender. (Chicken should be laying comfortably in pan. You may have to use 2 frying pans for larger parties.) Add in broth and cinnamon stick. Bring to a boil, reduce heat, cover and simmer 30 min.
  2. Add in prunes and apricots and simmer covered for 15 min. Remove chicken to plate temporarily. Throw away cinnamon stick. Add in honey and cook till sauce is syrupy. (You can use arrowroot to thicken the sauce quicker if you are in a hurry.) Cook till the syrup coats the spoon. Return chicken to the pan and heat through. Arrange on serving platter and sprinkle with the almonds.
  3. HINT: While you are waiting for the chicken to cook, try this: Put the almonds in a small frying pan (be generous with the almonds), add in extra virgin olive oil and garlic pwdr, and stir on high heat continuously. When they are golden, put them aside. Use on the chicken dish as described and save the rest of the almonds to be used in your side dish.