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Moroccan Chicken Prune Tagine

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Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

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A rich, decadent, sweet Moroccan chicken stew you can prepare easily in any kitchen.

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Buy the best chicken you can afford.

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Take out your most fearsome cleaver.

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Cut the chicken into manageable parts, about 8 parts.

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Place the carcass in a pot with a couple vegetables peeled and roughly chopped - here onion, carrot, celery and marjoram. Slowly bring to a boil.

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Prepare a large pot and have your chicken at the ready. I prefer to skin chicken before sautéeing, the skin is very fat and not very enticing after an hour of simmering anyway.

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Heat a little oil in the large pot and carefully place each piece of chicken in the pot.

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Add one finely chopped onion and a thumb-sized piece of fresh ginger. Please note that Morrocans use dried ginger because that's all they could traditionally buy.

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Season with salt and pepper, add a stick of cinnammon and toss.

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Prepare dried raisins and prunes...

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... and add them to the chicken.

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