CANADIAN LIVING OCTOBER 2019 | 115CHICKEN TAGINE WITH
CINNAMON & RAISINS
MAKES 4 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 1 HOUR 30 MINUTES
1 cup raisins
1 bunch fresh parsley leaves
1 bunch cilantro leaves
3 cloves garlic, peeled and sliced
2 tbsp grated fresh ginger
⅓ cup olive oil
2 strands saffron
1 whole chicken (about 4 lb), cut in pieces
sunflower oil
2 lb onions, sliced
2 tbsp cinnamon
salt and pepper
¾ cup pine nuts
1 cup red or green grapes, halved
Place raisins in bowl of hot water for 10 minutes.
Drain and set aside.
Meanwhile, in food processor, combine parsley,
cilantro, garlic and ginger. Pulse, adding olive oil in
thin stream, until mixture forms a paste. Add saf-
fron; pulse 5 times. Spread mixture over chicken.
In large heavy-bottomed saucepan or Dutch oven,
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high heat; brown chicken in batches, adding oil
as needed. Add onions and raisins. Sprinkle with
cinnamon; season with salt and pepper.
Reduce heat to low. Cover and cook, without stir-
ring, for about 1 hour, basting chicken occasionally
with cooking juices. Add pine nuts during last 5
minutes of cooking time.
Arrange chicken on serving platter; drizzle with
pan juice. Garnish with grapes.
PER SERVING about 825 cal, 44 g pro, 43 g total fat (6 g sat. fat), 65 g
carb (9 g dietary fibre, 42 g sugar), 115 mg chol, 120 mg sodium.