Recipe - Tagine Of Chicken

Patricia Dwigans Fwds07a
1 Chicken, (3One half to 4 lb) cut
into Serving pieces
One half cup Matzo meal
6 tablespoon Vegetable oil
2 cup Chopped onion
1 cup Chicken stock or water
1 teaspoon Ground cinnamon
1 tablespoon Grated fresh ginger
2 tablespoon Lemon Juice
1 One half cup Pitted prunes
2 tablespoon Grated lemon peel
One half cup Toasted slivered almonds

wash and dry the chicken. Set aside. Dip the chicken pieceds in the matzo
meal. Shake off the excess. Heat the oil in a pan with a tight fitting lid.
Saute the chicken pieces until brown, remove to platter. Saute the onions,
until soft, stirring to dislodge the brown bits on the bottom of the pan.
Combine the stock or water with the cinnamon, ginger and lemon juice. Add
the stock mmixture to the saute pan along with the browned chicken pieces.
Cover and simmer gently for 20 minutes. Add the prunes and lemon peel and
simmer for another 20 to 25 minutes or until the chicken is tender. Make
sure there is liquid in the pan, add more if necessary. Place chicken on
the platter, stir most of the almonds into the sauce and pour the remaining
almonds on the top. Serve immediately, or keep warm in a 200 oven.

Posted to JEWISHFOOD digest V97 #106 by Nancy Berry nlberry@prodigy.net
on Mar 28, 1997