Name: Moroccan Chicken Tajini with Prunes
Ingredients: 3 pound chicken; 1 tablespoon grated ginger root; 2 onions, chopped; 1 teaspoon saffron; 1 stick cinnamon; 1 tablespoon olive oil; 1 tablespoon canola oil; 1 tablespoon butter; 10 pitted prunes; 2 tablespoon sesame seeds; 1 orange peel or 1 t orange water; 1 teaspoon cumin, powdered; 1 teaspoon coriander, powdered; salt and pepper, to taste; 1 carrot (optional), diced; 2 zucchini (optional), diced; 1 cup chicken broth

Moroccan Chicken Tajini with Prunes

Ingredients

3 pounds chicken
1 tablespoon grated ginger root
2 onions, chopped
1 teaspoon saffron
1 stick cinnamon
1 tablespoon olive oil
1 tablespoon canola oil
1 tablespoon butter
10 pitted prunes
2 tablespoons sesame seeds
1 orange peel or 1 t orange water
1 teaspoon cumin, powdered
1 teaspoon coriander, powdered
salt and pepper, to taste
1 carrot (optional), diced
2 zucchini (optional), diced
1 cup chicken broth

Instructions

Cut up chicken in 8 parts (save back for broth). Season pieces with salt and pepper, refrigerate 3 hours. Brown chicken pieces in oils and butter. Transfer to a plate. Discard half of the fat in the pan and cook onions until translucent. Stir in ginger, cumin , coriander , saffron, salt and pepper. Cook 2 minutes, stirring. Return chicken to pan and roll it in the spices to cover. Add carrot. Simmer covered over low heat for 30 minutes. Stir in zucchini and 1/2 cup chicken broth. Simmer 30 minutes further, adding more broth as needed. Add prunes and cook uncovered 10 minutes. Serve sprinkled with toasted sesame seeds.