Chicken Tagine with Prunes
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
614 kcal
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Course
Main Course
Chicken Tagine with Prunes
Description
This Chicken Tagine with Prunes begins by flouring and browning the chicken to develop a flavorful crust. Aromatics like garlic and ginger are sautéed with warming spices including cumin, cayenne, coriander, four-spice powder, and a cinnamon stick. The chicken broth, fresh thyme, and optional saffron help build a rich cooking liquid. After a long, slow simmer, chopped tomatoes and sweet, juicy Agen prunes are added, and the sauce reduces uncovered to a thick, fragrant consistency that envelops the chicken.
The flavors meld to produce a dish that is both savory and subtly sweet, with the prunes contributing a fruity depth that contrasts the earthiness of the spices. The chicken is tender from the slow cooking, absorbing the complex spice blend and sweetness. Toasted almond slivers add texture and nutty flavor, while fresh coriander leaves bring brightness. Pomegranate seeds are an optional garnish for added tartness and color.
Traditionally served with semolina prepared with orange blossom water and olive oil, this tagine forms a satisfying meal that can serve four generous portions or six lighter servings. The dish can be prepared ahead, with the prunes added at the end after reheating. It also freezes well if made in advance.
Dried apricots can replace prunes for a similar sweet flavor.The tagine is suitable for advance preparation and freezes well; add prunes after reheating if freezing before complete cooking.Serve with semolina flavored with orange blossom water, olive oil, salt, and pepper to complement the dish.Top with pomegranate arils and fresh coriander for garnish and additional flavor if desired.
Ingredients
- 1.2 kg (2lb 12oz) chicken breast or oyster fowl, or whole chicken cut into 12 pieces
- 75 g (5 tbsp) all-purpose flour T45 in France
- 2 tablespoon olive oil
- 5 cloves garlic peeled & grated
- 5 cm ginger grated, fresh, piece
- ¼ teaspoon cayenne pepper (or more if you like it hot!)
- 2 tablespoon cumin ground
- 1 tablespoon four-spice powder (cloves, cinnamon, ginger, pepper)
- 1 tablespoon ground coriander
- 1 cinnamon stick
- 600 ml (1 pint) chicken stock
- prig thyme fresh
- 3 tomato chopped (or 20 cherry tomatoes
- 24 Agen prunes without stones, juicy
- Pinch saffron ground or strands (optional)
Tagine Garnish
- 25 g (1oz/ 1 tbsp) almond toasted under grill, for garnish, slivered
- 1 tablespoon Coriander for garnish, fresh leaves
- pomegranate seeds (optional)
Instructions
- Coat the chicken in flour and fry in olive oil in a large non-stick casserole dish. When browned on all sides, strain and remove from the pot and keep aside on a plate. Add the grated garlic, ginger and cayenne and fry for a minute. Add the rest of the spices and fry for a further minute.
- Add the chicken back to the pot with the chicken stock, saffron, if using, and thyme. Cover and cook on low heat for at least an hour. If using cherry tomatoes, roast in the oven at 200°C/180°C fan/400°F/6 for 15 minutes.
- After an hour, add the tomatoes and prunes. Cook for a further 30 minutes with the lid off - the sauce will thicken up nicely with the prunes. Stir well a couple of times. Prepare the semolina, as per packet instructions and serve with toasted almond slivers and the fresh coriander leaves.
Notes
- Prunes may be substituted with dried apricots which also pair well with the chicken and spices.
- This tagine can be made a day ahead and reheated, adding prunes after reheating if frozen before the final cooking step.
- Serves 4 generous portions or 6 smaller ones, ideal for varied appetites.
- Serve alongside semolina prepared with orange blossom water and olive oil as a traditional accompaniment.
- Optional garnishes include pomegranate seeds and freshly chopped coriander leaves.
- Pairs nicely with a fruity and peppery Moroccan red wine such as a Syrah blend.
User Reviews
Overall Rating
5
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