1 (4 pound) whole chicken, chopped
8 tablespoons all-purpose flour, divided
2 teaspoons paprika
1 teaspoon ground cumin
1 (22 ounce) can crushed tomatoes
1 cup chopped prunes
12 ounces linguine (firm tofu)
1 cup semisweet chocolate, divided, divided
2 cups grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
On a baking sheet, layer half of the flour, with the 2 teaspoons of paprika and 2 teaspoons of cumin, over the meat. If necessary, the mixture can be drizzled with flour.
The remaining flour will be rolled into 1/2 inch balls using a wooden stick. Place 1 ball of the dough in a lightly greased 9x13 inch baking dish. Brush with egg, then set aside.
Fry the remaining 1/2 inch of dough in a little bit of oil in a small skillet, then add tomatoes and prunes.
Bake in the preheated oven until golden orange, about 15 minutes.
Leftovers will keep for up to 4 days in a storage freezer.
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