Vegan Chicken & Prune Tagine

Soak 2 cups of prunes in warm water with ½ tsp of salt

Boil ¼ cup of almonds for 1m. Drain them and peel the skins by scraping with a spoon

Toast the peeled almonds with 2 tbsp of vegetable oil in a small saucepan over medium heat until slightly brown

Remove the toasted almonds from the heat and drain them on a paper towel

Trim, peel and small dice 1 onion

Slice 1 onion and reserve

Purée 1 onion in a food processor until almost smooth. Add a little water to help processing

Peel and finely dice 2 garlic cloves

Season 2 cups of vegan chicken strips with 2 tsp of ginger powder

Add 2 tsp of turmeric powder

Crush saffron strands in your hand and add to taste

Add 1 tsp of salt and mix to combine

Add the diced and puréed onion

Mix to combine

Add the diced garlic and mix to combine

Add 2 tbsp of olive oil to a pot over medium heat. Add the mixture to cook the onions

Cover with water and stir

Add ¼ bunch of coriander and cover the pot. Simmer over low heat for 30m to concentrate the flavors

Add 2 tbsp of olive oil to a small saucepan and cook the sliced onions until caramelized

Drain the prunes and add them to the vegan chicken pot. Add the caramelized onions

Add 2 tbsp of agave syrup and 1 tsp of orange blossom extract

Add 1 tsp of cinnamon powder and stir over low heat to warm

Plate the tagine

Coat some prunes in 1 tbsp of sesame seed

Finish with toasted almonds to taste. The vegan chicken & prune tagine is ready

Enjoy this vegan delight!