- Total time 1 hour & 30 minutes
- Portion size 4 servings
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 saffron; pulse 5 times. Spread mixture over chicken.
In large heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of sunflower oil over medium-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 stirring, 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.
Test Kitchen Tip: Tagine is often cooked in an earthenware pot, for which it is named. But you can get the same delicious results in a covered heavy-bottomed saucepan or Dutch oven.
Nutritional facts PER SERVING: about
- Fibre 9 g
- Sodium 120 mg
- Sugars 42 g
- Protein 44 g
- Calories 825
- Total fat 43 g
- Cholesterol 115 mg
- Saturated fat 6 g
- Total carbohydrate 65 g