Food b'zef!

Another cooking class last night. Unfortunately, I had to miss it, but I got rave reviews from the other ALIFers that this recipe is a keeper. So here ya go!

Layla's Chicken and Prune Tagine:

2 1/2 kilos chicken
5 medium onions, chopped small
1 medium tomato, grated
1 bulb garlic, pressed
1/2 cup fresh coriander, minced
1/2 cup fresh parsley, minced
2 1/2 tablespoons ginger powder
1 tablespoon grounded black pepper
1/2 teaspoon Moroccan saffron
1 1/2 teaspoon salt
1/2 cup olive oil
1/2 cup vegetable oil
2 cups water

Add all ingredients to a large pot, chicken on the bottom, bring to a boil, then simmer for 25 minutes. Add 5 more cups of water, then bring to a boil again. Lower heat to medium and cook for 30 minutes.

Prunes:

3/4 kilo (5 cups) prunes, rinsed
8 cups water
heaping teaspoon cinnamon

Add all ingredients to a medium-sized pot. Bring to a boil, then simmer for 30 minutes. Prunes will expand (done when fully plumped). Drain water from pot, but do not rinse.

Put back over medium heat and add:

2 cups of Tagine broth
3 tablespoons sugar
1 teaspoon cinnamon

Cook for 5 - 10 minutes.

Final Preparation:

Arrange chicken on a large platter and ladle broth mixture over the top, filling the bottom of the platter. Pour prunes over all and serve with plenty of bread.


Notes:

Beef or lamb may be substituted for the chicken.

Serves ~ 10

Thanks to Laura for taking notes!

In a couple hours, I'm off to Rome. Wish me luck!

B'salama, Ciao!
-Danielle