Chicken Tajine

Source: Judy Pistrang adapted by Barbara Pistrang and David 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.