Title: Chicken Tajine (Morocco)
Categories: Poultry, Africa, Holiday, Fruits, Kwanzaa
Yield: 6 Servings

2 Chickens; cut up
1/2 ts Pepper
1 1/2 ts Salt
1/2 ts Garlic powder
3/4 c Olive oil
1/2 ts Ground cumin
1/2 ts Ground saffron
1/2 Onion; chopped
3 lg Onions; sliced
1 lb Can peeled tomatoes
1 tb Flour
1 c Raisins
1 c Stuffed olives; drain; rinse
1/2 c Whole blanched almonds

Sprinkle chicken pieces with pepper, salt, garlic powder, oil, cumin and saffron; mix well. Add chopped onion; mix well. Let stand for 15 minutes. Brown in hot oil, taking care to only brown outside as chicken should be left raw on inside. Set aside. Place sliced onions in bottom of large saucepan; add 1/4 cup oil. Saute onion until browned. Add tomatoes and 2 cups water; stir. Add chicken. Mix flour and 1 cup water in small bowl; add to pot. Stir; add raisins, olives and almonds. Simmer over low heat for 1 hour and 30 minutes. Serve over curried rice.
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