Chicken Tajine with prunes and almonds

Cut the chicken into cubes season with all the spices, add the chopped onion and the oil. Combine well and let it marinate for 20 minutes.

Heat the olive oil in a large skillet. Add the sugar, let it bubble up and get brown and then throw in the chicken, and sear it well on all sides until it gets golden dark brown on all sides. Add water along with the marinade juices enough to cover the chicken. Let it simmer until chicken is tender, about 20 minutes.

While the chicken is cooking, put the prunes in a small bowl, cover with warm water let them stand for 10 minutes. Add the prunes and let that simmer for 5 minutes.

In a small frying pan full with hot vegetable oil fry the almonds until they turn lightly brown and then take them out quickly (cause hey continue to cook and if they burn, they will be bitter) and put them on paper towels to remove any excess grease. Meanwhile in a clean small frying pan toast some white sesame seeds for 1 minute.

Arrange the meat and the prunes on a serving platter, pour the sauce over the meat and prunes. Garnish the tajine with the almonds and the sesame seeds.

Serve with steamed couscous.

Serves 6 to 8.