Subj : BH&G 1766
To   : ALL
From : DAVE DRUM
Date : Tue Feb 09 2021 09:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Thigh Tagine w/Prunes & Almonds
 Categories: Poultry, Nuts, Fruits, Vegetables
      Yield: 6 Servings
 
           Kosher salt
      2 lb Boned, skinned chicken
           - thighs
      2 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Fine ground black pepper
      1 ts Salt
      1 c  Water
      4 tb Olive oil
      2 md Onions; fine chopped
      8 oz Pitted prunes
      1 c  Blanched almonds; toasted *
 
  * whole, slivered or sliced
  
  Several hours before making the dish (or the night before)
  sprinkle approximately 1/2 teaspoon salt on each side of
  the chicken (use more or less salt depending on the size
  of each piece). Hold in the refrigerator until you are
  ready to cook the dish.
  
  Thoroughly combine cinnamon, ginger, pepper and salt with
  1 cup water. Reserve.
  
  Heat 2 tablespoons olive oil in a large skillet or Dutch
  oven over medium-high heat. Add onion and cook until
  tender and translucent. Reserve onion. Add 2 more
  tablespoons olive oil to skillet. Pat chicken dry with
  paper towels and lay flat in skillet. Cook chicken,
  turning once, until lightly browned on both sides,
  approximately 3-4 minutes per side. Remove chicken breasts
  and reserve.
  
  Return onions to the skillet. (Alternatively, transfer
  chicken thighs and onions to a tagine over medium heat).
  Pour spicewater mixture over thighs and onions and bring
  to a boil. Reduce heat, cover tightly, and simmer for 5
  minutes. Turn thighs. Return breasts to the pan, and cook
  an additional 5 minutes.
  
  Add prunes to the pan, evenly distributing them between
  the chicken pieces. If necessary, add more water to barely
  cover the prunes. Simmer in the covered pan approximately
  15 minutes, occasionally turning the chicken. If the sauce
  becomes too dry and begins to stick to the bottom of the
  pan, stir in additional water as needed. Remove from heat
  when the chicken and prunes are tender.
  
  Using tongs or a slotted spoon, transfer the chicken to a
  serving platter. Stir half the almonds into the pan with
  the sauce; then spoon over the chicken. Sprinkle the
  remaining almonds over the chicken to garnish.
  
  Servings: 6
  
  Food Channel | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Some of the boys got loaded drunk, and they ain't got sober yet;
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