- 2 tablespoon olive oil
- 2 kilogram chicken thigh fillets
- 3 teaspoon cumin seeds
- 3 teaspoon ground coriander
- 1 tablespoon smoked paprika
- 3 teaspoon ground cumin
- 4 cinnamon sticks
- 4 medium_piece (600g) brown onions, sliced thinly
- 8 clove garlic, crushed
- 3 cup (750ml) chicken stock
- 1 cup (250ml) dry red wine
- 1 cup (170g) seeded prunes
- 1/2 cup (80g) toasted blanched almonds
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 1Heat half of the oil in large saucepan, cook chicken, in batches, until browned.
- 2Meanwhile, dry-fry spices in small heated frying pan, stirring until fragrant.
- 3Heat remaining oil in same saucepan, cook onion and garlic, stirring, until onion softens. Return chicken to pan with spices, stock and wine, bring to a boil. Reduce heat, simmer, covered, 40 minutes.
- 4Stir in prunes, simmer, uncovered, about 20 minutes or until chicken is tender. Stir in nuts and parsley.
Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine.
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