The Food Of Morocco
Chicken Tagine with Prunes and Almonds in The Style of The Rif Mountains
Page 276
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
View photos (2)Recipe Review
Queezle_Sister from Salt Lake City, UT
I purchased a tagine (thankfully, seeing as my oven is on strike), and this is the first tagine I prepared.
This recipe produced a rich sauce with a strong cinnamon flavor, but well balanced with the sweetness of the onions and the crunch of the almonds.
As with other recipes in this book, the almonds are blanched, sautéed in olive oil to be toasted, and provide a wonderful texture and flavor. And the chicken was moist and very delicious.
The instructions were generally good - my only real question was about dealing with the chicken. You are instructed to start with a whole chicken, remove legs and wings, and put the breast in whole. But what about the back? I used it for stock, but a bit more explicit instructions would have helped me.
I had some issues with cooking time - because I was nervous about the tagine and so kept the heat pretty low. It took an extra hour to cook, but next time I will be less timid about turning up the heat (to medium).
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