Moroccan Chicken Tagine with Prunes PrintMoroccan Chicken Tagine with Prunes Prep Time: 15 minutesCook Time: 45 minutes Yield: 4 Ingredients1 tablespoon olive oil 1 yellow onion, sliced into strips 4 chicken breasts cut into 2-inch chunks 1/2 teaspoons turmeric 2 cloves minced garlic 1/2 teaspoon powdered ginger 1/2 teaspoon powdered cinnamon 1/2 cup water 10 pitted prunes 1 tablespoon toasted sesame seeds (optional) 1/2 cup parsley, chopped (optional) InstructionsHeat olive oil in a deep pan and sauté onions on low heat until translucent, about 10 minutes. Add chicken, spices and water to pan. Cover and cook over medium heat 30 minutes. Chicken should be cooked all the way through but should not be dried out. (Cut a piece open to check.) Add prunes and cook another 5 minutes, until they get soft and saturated with juice. If desired top with toasted sesame seeds and chopped parsley. 3.1All material copyright Lyndy Stanway Marsh. By admin| 2017-03-29T13:35:05+00:00 September 3rd, 2013|Meats|0 Comments About the Author: admin Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email.