INGREDIENTS

INSTRUCTIONS

Several hours in advance or overnight, soak the dried fruit in water
to cover. Preheat the oven to 300 degrees F. Fry the almonds in the
hot oil over moderate heat until golden brown, 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 hot oil until rich brown on all sides,
then lift out and drain on paper towels to remove any surplus fat.  Lay
the pieces side by side in a lidded casserole and surround with  the
drained fruit. In the same oil gently saute the finely chopped  onion
and garlic until they turn a rich golden brown (keep the pan  lid on
for 5 minutes to soften them in the steam, then remove it to  finish
the browning). Add 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 minutes. Stir in the cornstarch  mixed with
the lemon juice (or water, if wine has been used). Pour  over the
chicken. Cover and bake for 1 hour, or until tender when  pierced with
a sharp knife. Do not overcook as the chicken will  soften during the
reheating. Garnish the dish with the fried almonds.  Note: Any dish
containing a black food - be it prunes or 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. But on the second night a tagine made with  either chicken or
lamb is eaten, because of the sweet ingredients -  the dried fruit and
honey it contains. A similar dish, Poyo kon  Prounes, is also to be
found in the Graeco-Jewish cuisine.  Recipe by: The New Complete
International Jewish Cookbook Posted to  JEWISH-FOOD digest V97 #106 by
Nancy Berry <nlberry@prodigy.net> on  Mar 28, 1997

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