Rating: Unrated
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The prunes and spices are what makes this Moroccan dish.

Everyday Food, October 2006

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Recipe Summary test

prep:
35 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.

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  • Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.

  • Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.

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Reviews (2)

Rating: Unrated
02/18/2008
Delish! I used breasts (halved lengthwise) instead and served it on a bed of basmati rice. This recipe would also work with dried apricots instead of the prunes.
Rating: Unrated
02/15/2008
We love this dish. It's very easy to make even though the cooking time itself is long, but it frees you up to do other things while it cooks. The kids like it as well. It's exotic enough without being too adventurous.