• 4 chicken legs (you can use any cut, keep the skin on. 2 cups or 250g of chicken per person, bones included)
• 2 large onions
• 2 cloves of garlic
• 1 1/8 cups or 200g of prunes
• 1 cup or 150g of flaked or blanched almonds
• 2 tbsp of honey
• 1 pinch of saffron
• 1 tsp of freshly grated ginger
• 1/2 tsp of cinnamon
• 1 tbsp of sesame seeds
• salt, pepper, sunflower, or olive oil

• Step 1:

  In a large pot, brown the chicken in a little bit of oil. Add the sliced onion and crushed garlic. Season with salt and pepper and make the onions sweat for about 7 minutes on medium heat.

• Step 2:

  Add the saffron, cinnamon, and fresh ginger. Pour 300ml of water in the pot and bring to the boil. Reduce the heat and let it simmer for 30 minutes.

• Step 3:

  Add prunes and honey and let it cook for a further 10 minutes.

• Step 4:

  In a small pan, brown the almonds, being careful not to burn them. The trick is to remove them from the heat when they just start to brown as they carry on cooking afterward.

• Step 5:

  Serve the chicken in a dish. Decorate with the almonds and the sesame seeds. Enjoy!

Pair the Moroccan Chicken Tagine with Prunes with:
• Fresh Quinoa Salad
• Herbs and Avocado Salad
• Carrot and Quinoa Salad

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.