Tagine with chicken, almonds and prunes Ingredients: 4 tablespoons of - olive oil - 4 onions - hot pepper - salt - pepper - 4 chicken wings - 24 prunes - 8 tablespoons of - almonds - cinnamon powder.
Utensils：
- 1 Mixer- 1 casserole- 1 Set 3 frying pans- best frying pans 1 saucepan- sets of saucepans 1 Oven- ovens 1 Spatula- spatulas 1 Wooden spoon- 1 1 fork- 1 Lid- 1 aluminum- 1 Electric slow cooker- 1 plate-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
Soak the prunes in cool water (6h) or in tea (lesslong). Chop the onions.
Phase 2
Heat the oil in a casserole dish, and brown the chicken pieces in the hot oil. Season with the different spices.
Phase 3
Drain the chicken and set aside on a plate.
Phase 4
Throw the onions in the casserole, and melt over low heat for 15 minutes. Salt and pepper.
Phase 5
Heat the oven to thermostat 5.
Phase 6
Drain and pit the prunes. Add the almond powder to the casserole and mix with a wooden spatula. Remove from the fire.
Phase 7
In an earthenware pan (or other ovenproof container), place the chicken and prunes on top of the onion and almond mixture. Drizzle with half a glass of water.
Phase 8
Cover the pan with aluminum foil, piercing with a fork if you don't have a special tagine container.
Phase 9
Place in the oven and cook for 1 hour.
Phase 10
Serve hot, with couscous seeds. You can add blanched almonds for decoration.
Utensils：
- 1 Mixer- 1 casserole- 1 Set 3 frying pans- best frying pans 1 saucepan- sets of saucepans 1 Oven- ovens 1 Spatula- spatulas 1 Wooden spoon- 1 1 fork- 1 Lid- 1 aluminum- 1 Electric slow cooker- 1 plate-
Total time: 1h20 Preparation: 20 min Rest:- Cooking: 1h
Phase 1
Soak the prunes in cool water (6h) or in tea (lesslong). Chop the onions.
Phase 2
Heat the oil in a casserole dish, and brown the chicken pieces in the hot oil. Season with the different spices.
Phase 3
Drain the chicken and set aside on a plate.
Phase 4
Throw the onions in the casserole, and melt over low heat for 15 minutes. Salt and pepper.
Phase 5
Heat the oven to thermostat 5.
Phase 6
Drain and pit the prunes. Add the almond powder to the casserole and mix with a wooden spatula. Remove from the fire.
Phase 7
In an earthenware pan (or other ovenproof container), place the chicken and prunes on top of the onion and almond mixture. Drizzle with half a glass of water.
Phase 8
Cover the pan with aluminum foil, piercing with a fork if you don't have a special tagine container.
Phase 9
Place in the oven and cook for 1 hour.
Phase 10
Serve hot, with couscous seeds. You can add blanched almonds for decoration.