Moroccan Chicken

Cut the chicken legs at the joint. Cut the chicken breasts in half lengthwise and cut half diagonally (makes 16 chicken pieces based on 6 people).

For the spice paste, break open the cardamom pods and scoop out the seeds. Crush cardamom and cumin in a mortar. Crush black pepper in a mortar as well. Place the crushed spices in a suitable bowl with freshly grated nutmeg, saffron, mace and cinnamon. Peel onions, peel ginger, grate both on the fine side of a household grater to the spices. Thinly grate lime zest, squeeze juice. Add zest and juice to spices form and mix well.

Coat the chicken pieces with the spice paste. Also spread a small amount of paste under the chicken skin. Marinate the chicken in a work bowl for one night (at least 6 hours) with the lid closed.

Blanch the almond kernels for 2-3 minutes in boiling hot water and skin them. Cut half of the almond kernels in half lengthwise. Leave the remaining almond kernels whole. Toast both types of almonds separately in a dry frying pan until golden brown. Grind the whole almond kernels in an almond grinder or grind them in a Moulinette.

Cut figs and prunes into slices and soak in lukewarm water together with the raisins for 1 hour.

Heat butter and oil in a large frying pan. Fry the chicken pieces briefly in portions on both sides. Preheat the oven to 200 °C.

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