Tagine of Chicken



Adapted from The Passover Table by Susan R. Friedland

Susan R. Friedland has created a Passover version of the classic North African dish, Tagine of Chicken.  The chicken is slowly simmered in a wonderful combination of cinnamon, fresh ginger, lemon, and prunes - a dish that will delight family and friends!


1  3 1/2-4 pound chicken, cut into serving pieces
1/2 cup matzo meal
6 tablespoons vegetable oil
2 cups chopped onion
1 cup chicken stock
1 teaspoon ground cinnamon
1 tablespoon grated fresh ginger
2 tablespoons lemon juice
1 1/2 cups pitted prunes
2 tablespoons grated lemon peel
1/2 cup toasted slivered almonds

Optional: handful of pitted olives


Wash and dry the chicken; set aside. Spread the matzo meal on a dinner plate. Dip the chicken pieces in the matzo meal to coat them lightly. Shake off the excess. Heat the oil in a large sauté pan with a tight-fitting lid. Sauté the chicken pieces, in batches, over medium heat on all sides until brown. Remove each piece to a platter as it's done. Lower the heat and slowly cook the onions in the fat in the pan for about 15 minutes, or until soft.

Combine the stock with the cinnamon, ginger and lemon juice. Add this to the sauté pan along with the browned chicken pieces. If using, add olives. Cover and simmer gently for 20 minutes. Add the prunes and lemon peel and simmer for another 20 minutes, or until the chicken is tender. Add water to the pan if necessary. Place chicken on a platter. Stir most of the almonds into the sauce and pour sauce over the chicken. Sprinkle remaining almonds on top. Serve immediately, or keep warm in a 200 degree oven.


Yield: 4 servings

Recipes: Passover, Poultry, Chicken, Kosher

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