CHICKEN TAGINE W/ PRUNES & TOMATOES

CHICKEN TAGINE W/ PRUNES & TOMATOES image

Yield 6-7 Servings

Number Of Ingredients 14

Previous Next

8 bone in chicken thighs (trim excess fat)
1 t course salt
Freshly ground pepper to taste
1 t cumin seeds toasted
1 t ground turmeric
2 T olive oil
1 lge onion (1/8" wedges)
1 can (28oz)Ital Plum Tomatoes, drained
1/2 c low sodium chicken broth
1 c packed pitted prunes (cut in half)
2 T honey
1 cinnamon stick
1 t toasted sesame seeds
1 t cumin seeds toasted

Steps:

Combine chicken, salt, pepper in large bowl. Toast cumin seeds and grind. Add cumin and turmeric and turn to coat. Heat tagine (iron roasting pan) at Med-Hi. Heat olive oil. Raise heat to Med and add chicken (skin down. Slightly brown (5 min). Turn chicken, add onion, cook and trip until wilted and golden brown (10 min). Move to dutch oven or large iron pot. Add all ingredients except sesame seeds. Cook at Med-Lo until chicken falls off bones (35-45 min.). Transfer chicken and prunes to platter, raise heat and reduce liquid by half. Add liquid to platter.