Serving the Guest: A Sufi Cookbook
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Tagine of Chicken with Prunes
This sweet Moroccan stew is often served during Ramadan.
Plums, soon to become prunes
Total time: 1-½ hours
1 cup minced onion
1 tsp. cinnamon
½ tsp. nutmeg
1 tbsp. cooking oil
6 lbs. chicken, trimmed and cut up
2 cups blanched almonds
¼ cup (½ stick) butter
2 tbsp. honey
½ cup water
2 tsp. salt
3 cups, pitted prunes

Preheat the oven to 400F.

Combine the onion, cinnamon, nutmeg and oil. Rub this mixture into the chicken and set aside.

Place the almonds in a single layer on a baking sheet. Put in the oven for 5-10 minutes, stirring occasionally, until they turn golden. Turn off the oven and take out the almonds.

In a large pan over medium heat, melt the butter, then add the chicken. Cover and cook for 10 minutes, turning once. Make a space in the center of the pan and put in the honey. When it begins to thin, pour the water over it, then stir. Sprinkle the chicken with salt, and distribute the prunes and almonds evenly over the chicken. Bring to a gentle simmer, cover the pot and cook for a half-hour. Remove the lid and cook for another half-hour, until the chicken is tender and the prunes have disintegrated. Transfer the tagine to a dish and let it rest for 10 minutes before serving with fresh bread.