Thursday, September 06, 2007

Chicken Tagine with Almonds and Raisins

by Moira Hodgson
from The New York Times Chicken Cookbook

1 3-pound chicken, cut up
Coarse salt and freshly ground pepper to taste
1 large onion, sliced
2 carrots, sliced
1 clove garlic, crushed
Pinch saffron
1/2 teaspoon turmeric
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup water
1/2 cup whole peeled almonds
1/2 cup raisins

Pat the chicken pieces dry with paper towels. Put them in a large heavy pan. Season with salt and pepper. Add the onion, carrots and garlic

Sprinkle on the saffron, turmeric, ginger and cinnamon. Pour in the water, cover and cook for 30 minutes over medium heat.

Add the almonds and raisins. Cover and cook for another 30 minutes, or until chicken is tender. Keep an eye on the chicken during this stage and add more water if necessary.

Yield: 4 Servings

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