Chicken with pears and almonds (Djaje louz wa b´langgasse)

We return with this recipe to the Moroccan gastronomy. The contrast of flavors, sweet and savoury is ideal for this dish. Again a recipe Fatéma Hal and his book "The big book of Moroccan cuisine". I hope you enjoy it.

Ingredients:

1 chicken
2 onions
2 cloves of garlic
2 tablespoons oil
1 teaspoon saffron threads
1 teaspoon salt
1 teaspoon pepper
2 cinnamon sticks
1 teaspoon ginger
250 grams of water

For the pears:

1 kilo of pears securely
1 lemon
1 tablespoon of melted butter
1 tablespoon honey

For decoration:

100 grams of almonds

Instructions:

We clean and sliced chicken. On the other hand very fine chop onions and garlic. In a Tagine add oil, chicken pieces, onions, garlic, saffron, salt, pepper, cinnamon and ginger. Pour the water, cover and let Cook for 45 minutes approximately.Meanwhile, Peel the pears and cut in half, removing the seeds. We water with lemon juice and cook to steam for 10 minutes. We put butter in a frying pan to heat. Add honey gilded pears over low heat for 20 minutes.We serve the dish with chicken, pears around and scattered whole almonds to our liking.
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