Look at this, Moroccan Chicken - courtesy of the naughty, effervescent and vivacious Antipo! She's a bad influence on me thank goodness so feel free to stop by her blog and be corrupted!
The recipe calls for chicken pieces but I used breasts and cut them up (cos I am super lazy when it comes to bones!!).
1 (3 1/2 lb) chicken, cut into 6-8 pieces
salt and pepper
2 teaspoons ground cumin (to taste)
2-3 teaspoons ground cinnamon
1 teaspoon turmeric
1 pinch saffron
1 teaspoon ground ginger
3/4 lb pitted prune
2 large Spanish onions, sliced lengthwise
1 cup whole blanched almond
toasted sesame seeds (optional)
1 Rub all pieces of chicken with a mixture of salt, pepper and cumin. Let stand for 1 hour.
2 In a separate saucepan, cover the prunes with cold water and add the cinnamon. Bring to a boil, reduce heat and simmer for 10 -30 minutes depending on dryness of prunes.
3 Steam the onions in the casserole with the turmeric, saffron, ginger, salt, pepper and ¼ cup of water for 15 minutes.
4 Meanwhile brown the almonds in a saucepan with oil and drain onto paper towels.
5 Using the same oil and pan, brown chicken on all sides then transfer to the steamed onions and add 1 cup water. (this can be transferred into the tagine at this point and placed in oven ). Cover and simmer for 30 minutes.
6 Add the cooked prunes and some of the prune water to the tagine and continue cooking until the chicken and prunes are really tender.
7 To serve, place chicken pieces on a serving dish (or simply leave in the tagine). Cover with prunes and sauce, then sprinkle with almonds and sesame seeds (if desired).
So, we went from that gastronomique extrodinaire to this...
Fish and chips from the corner takeaway! Sometimes you just gotta kick back and let someone else do the work!
Next month is New Zealand Music Month so stand by to be astounded and amazed by the wonderful weird and whacky stuff that passes for music down here. In the meantime, try this...