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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