Tangier Tajine Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| 8 chicken legs with thighs attached, | ||
| Water | 2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Cinnamon | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| Ground pepper | 1 To taste | |
| Prunes | 1 Cup (16 tbs), pitted | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Freshly steamed couscous, | ||
| Slivered almonds | 1/4 Cup (16 tbs), garnish | |
| Salt | To Taste | |
Directions
Preheat oven to 350°F.
Heat oil in heavy large skillet over medium-high heat.
Add chicken and brown well on all sides.
Transfer to casserole or Dutch oven.
Pour off excess oil from skillet.
Add 1 cup water and stir, scraping up any browned bits clinging to bottom of pan.
Pour over chicken.
Stir in garlic, cinnamon, nutmeg and salt and pepper.
Add remaining water and blend well.
Cover and bake until chicken is almost tender, about 15 minutes.
Add prunes and 1/2 cup almonds and continue baking until chicken is cooked through, about 15 minutes.
Spread freshly steamed couscous on large platter.
Top with chicken and sauce.
Sprinkle with almonds.
Heat oil in heavy large skillet over medium-high heat.
Add chicken and brown well on all sides.
Transfer to casserole or Dutch oven.
Pour off excess oil from skillet.
Add 1 cup water and stir, scraping up any browned bits clinging to bottom of pan.
Pour over chicken.
Stir in garlic, cinnamon, nutmeg and salt and pepper.
Add remaining water and blend well.
Cover and bake until chicken is almost tender, about 15 minutes.
Add prunes and 1/2 cup almonds and continue baking until chicken is cooked through, about 15 minutes.
Spread freshly steamed couscous on large platter.
Top with chicken and sauce.
Sprinkle with almonds.
Chef
