Moroccan Tagine of Chicken with Prunes

images.jpegThis is what I have planned to serve for the first seder:

Chicken Tagine (serves 6 people)


6 cubed breast fillets

300 gr pitted prunes

6 onions

1 tsp cinammon

1 tsp ground cumin

100 gr sugar/honey

Olive oil, salt and pepper

Soak the prunes in a bowl of tea. Then put them in small saucepan with the sugar/honey and bring them to a boil. Simmer for about 20 minutes or until the liquid has turned a rich toffee color. Keep aside.

Heat the olive oil in a frying pan and slowly brown the chopped onions. Add salt and pepper. Set aside.

Now evenly brown the chicken in the same frying pan. Add salt, pepper and the spices. Stir for about 2 minutes. Remove from the heat, take out the meat and add at least half a cup of water to deglaze the pan.

Put the onions in a large pot. Add the chicken, the meat juices and the prunes. Cover the pot and cook for 45 minutes in a preheated oven (180°C or 350° F).