Moroccan chicken tagine with prunes and almonds

Ingredientes

• •800 g chicken thighs (bone-in)
• •2 large onion (sliced)
• •4 clove alho
• •1 tbsp ginger (grated)
• •1 tsp ground cinnamon
• •1 tsp ground turmeric
• •1 tsp ground cumin
• •0.25 tsp saffron threads (steeped)
• •150 g pitted prunes
• •1 tbsp mel
• •60 g toasted almonds

Passos

1. 1.Brown chicken in olive oil 5 min per side; remove.
2. 2.Sauté onion 10 min; add garlic + ginger + spices; bloom 1 min.
3. 3.Return chicken + broth + preserved lemon; simmer covered 40 min.
4. 4.Add prunes + honey; simmer 15 more min until sauce thickens.
5. 5.Top with toasted almonds + cilantro; serve over couscous.