Chicken Tajine

Source: Judy Pistrang (adapted by David and Barbara Pistrang)

8-10 servings of boneless chicken (white meat and/or dark meat)

2 to 3 large onions, sliced

3 cloves garlic, pressed

2 T grated fresh ginger

1 tsp. saffron

1 tsp. powdered ginger

1 tsp. turmeric

1-1/2 tsp. coriander powder

2 tsp. cinnamon

dash of cayenne pepper

salt and pepper to taste

4 cups water

1 tsp. powdered chicken bouillon

juice of 1 lemon

6 to 8 carrots, peeled and cut into chunks

¼ to ½ cup brown sugar (to taste)

3 cups prunes

Saute onions, garlic, ginger and spices until onions are wilted. Add chicken to pan and brown briefly. Add water, bouillon, lemon juice and carrots. Bring to a boil, reduce heat and simmer about 20 minutes. Taste sauce and add brown sugar to taste. Add prunes and simmer another 15 to 20 minutes.

Serves 8 to 10.