Moroccan Chicken And Prune Tagine

Directions

1. Several hrs in advance or possibly overnight, soak the dry fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the warm oil over moderate heat till golden, then drain on paper towels and reserve. remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the warm oil till rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pcs side by side in a lidded casserole and surround with the liquid removed fruit. In the same oil gently saute/fry the finely minced onion and garlic till they turn a rich golden (keep the pan lid on for 5 min to soften them in the steam, then remove it to finish the browning). Add in the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 min. Stir in the cornstarch mixed with the lemon juice (or possibly water, if wine has been used).
2. Pour over the chicken. Cover and bake for 1 hour, or possibly till tender when pierced with a sharp knife. Don't overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds.
3. Note: Any dish containing a black food - be it prunes or possibly olives - is never served on the Eve of Rosh Hashanah in Moroccan Jewish households for fear it would dim the lightness and brightness of the first day of the festival.
4. But on the second night a tagine made with either chicken or possibly lamb is eaten, because of the sweet ingredients - the dry fruit and honey it contains. A similar dish, Poyo kon Prounes, is also to be found in the Graeco-Jewish cuisine.