Chicken with prunes, inspired by Moroccan cuisine

Ingredients:

• 1 whole chicken, cut into large pieces
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 1/2 cup olive oil
• 1/2 cup water
• 1/2 teaspoon saffron (soaked in warm water)
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• Salt to taste
• 500g dried prunes
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon (extra)
• Toasted sesame seeds and fried almonds for garnish (optional)

Instructions:

1. Prepare the Chicken:
   • In a large pot over medium heat, heat the olive oil and add the chopped onions and garlic. Sauté until the onions become translucent.
   • Add the chicken pieces to the pot and sauté until lightly browned on all sides.
   • Add the saffron, turmeric, ginger, cinnamon, black pepper, and salt. Mix the ingredients well.
2. Cook the Chicken:
   • Add half a cup of water to the chicken. Cover the pot and let the chicken cook on low heat for 45 minutes to 1 hour, or until fully cooked, stirring occasionally and adding more water if necessary.
3. Prepare the Prunes:
   • In a small pot, boil the prunes in water for 10 minutes until they become soft.
   • Add the sugar and ground cinnamon to the prunes and cook on low heat until the mixture thickens and the prunes become glossy.
4. Serve:
   • Serve the chicken on a large serving dish, topped with the cooked prunes.
   • Garnish with toasted sesame seeds and fried almonds if desired.

Tip:

This dish is delicious when served with Moroccan bread or couscous for an authentic experience.

Enjoy!