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
(3 reviews)
View photos (2)Recipe Review
Peckish Sister from Central, FL
This was a moist and quite straight forward way to cook chicken. I tackled the chicken a little different than Queezle Sister; I cut off the wings and legs as directed and left the rest of the chicken in one piece. I used a large casserole dish, so I had enough room for the rest of the whole bird. It actually made it convenient to put the rest of the ingredients into the dish as there was plenty of room under the bird to pack the rest of the ingredients. I agree with Zosia that half of the prunes were plenty. I used them all, but only half were eaten. This was a nice dish, but will probably not be added to my repertoire.
Comments
Login or register to add your own comments.