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Moroccan Chicken Tajini with Prunes

3 lb chicken
1 tablespoon grated ginger root
2 onions, chopped
1 teaspoon saffron
1 stick cinnamon
1 tablespoon olive oil
1 tablespoon canola oil
1 tablespoon butter
10 pitted prunes
2 tablespoons sesame seeds
1 orange peel or 1 t orange water
1 teaspoon cumin, powdered
1 teaspoon coriander, powdered
salt and pepper, to taste
1 carrot (optional), diced
2 zucchini (optional), diced
1 cup chicken broth

Cut up chicken in 8 parts (save back for broth).

Season pieces with salt and pepper, refrigerate 3 hours. Brown
chicken pieces in oils and butter. Transfer to a plate. Discard
half of the fat in the pan and cook onions until translucent. Stir
in ginger, cumin , coriander , saffron, salt and pepper. Cook 2
minutes, stirring.

Return chicken to pan and roll it in the spices to cover. Add
carrot. Simmer covered over low heat for 30 minutes. Stir in
zucchini and 1/2 cup chicken broth.

Simmer 30 minutes further, adding more broth as needed. Add prunes
and cook uncovered 10 minutes.

Serve sprinkled with toasted sesame seeds.


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