DORINDA HAFNER, author of "A Taste of Africa," says this is "a quintessential Moroccan stew" that is traditionally served in a dish called a tagine. There are numerous variations of this recipe, which is said to be "one of the oldest in this region of Africa."
Tagine of chicken with prunes
6 large chicken pieces
2 yellow onions, 1 finely diced and 1 sliced into thin rings
1 tsp. saffron threads (or 1/8 tsp. saffron powder)
1 1/2 tsps peeled and grated ginger
Salt
1 cup pitted prunes
4 cups cold water
METHOD
1. Combine the chicken, diced onion, saffron, ginger, salt, half the prunes and the water in a large pan. Cover and simmer gently over low heat. Turn the chicken periodically and stir occasionally.
2. Cook for 1 hour, then arrange the sliced onions on top of the chicken pieces, and the remaining prunes around the chicken. Continue to cook uncovered on low heat for 30 minutes.
3. Add small amounts of water if the original water reduces too quickly before the chicken is cooked. Be careful not to add too much water, though, as the sauce should be plentiful but thick.
When the chicken is cooked, the prunes are soft and the stock is thick, adjust the seasoning. Serve hot.
Makes 4 to 6 servings.
Substitute for saffron thread:
Use turmeric (for colour, not flavour; use 4 times as much) or red or yellow food colouring. OR
For taste and colour use annatto seeds. Steep 1 teaspoon annatto seeds in 1/4 cup of boiling water for 30 minutes, discard seeds. Reduce liquid in recipe by 1/4 cup.)
