Moroccan Tagine of Chicken with Prunes, Apricots, and Almonds

• 1/4 cup vegetable oil
• 2 onions, peeled and sliced in thin rings
• One 3 1/2-to-4-pound chicken, cut into 8 pieces
• Salt and freshly ground pepper to taste
• 1 teaspoon ground cinnamon
• 1 cup pitted prunes
• 1/4 cup raisins
• 1/2 cup dried apricots
• A few saffron strands
• 1/2 teaspoon ground cumin
• 1/2 teaspoon hot paprika
• 1/2 cup blanched almonds

1. Heat the oil in a Dutch oven or other large, heavy frying pan with a cover.
2. Add the onions, and saute slowly until golden.
3. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon.
4. Push aside the onions and tuck the chicken pieces into the pan.
5. Brown them well on all sides.
6. Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water.
7. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated.
8. (Add more water if necessary.)
9. Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken.
10. Serve with saffron rice (see page 278).

vegetable oil, onions, chicken, salt, ground cinnamon, prunes, raisins, apricots, saffron strands, ground cumin, hot paprika, blanched almonds

Taken from www.epicurious.com/recipes/food/views/moroccan-tagine-of-chicken-with-prunes-apricots-and-almonds-374002 (may not work)