Tagine With Chicken and Fruit for Rosh Hashanah

Enjoy this Tunisian specialty called Tagine Wusla al-Habib.

Daniel Rogov
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Daniel Rogov

This recipe is from Haaretz's archives.

Serves 6-8


1 lge. or 2 small chickens, cut into serving pieces
2 onions, finely chopped
1/4 cup parsley, finely chopped
2-3 tbsp. butter
1/4 tsp. ground ginger
salt and black pepper to taste
1/2 kilo (1 lb.) pears, apples, prunes or a mixture of these (pears and apples should be peeled, cored and sliced)


Place the chicken, onions and parsley in a large pot, pour over water to cover, add the butter and ginger, and season with salt and pepper. Bring to a boil and then simmer gently, covered, until the chicken is very tender (about 1 hour). Add the fruit and continue to simmer until they are just tender, taking care not to let the fruit disintegrate. Serve with rice or couscous.

Tagine with Chicken and Fruits for Rosh Hashanah.

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