chicken prune tagine
Chicken Prune Tagine
Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
 

A lightly spiced chicken tagine with prunes, served with orange blossom and sultana semolina and topped with toasted almonds and fresh coriander - perfect winter comfort food. Savoury macarons optional!

Course: Main, Main Course
Cuisine: French, Moroccan
Keyword: chicken prune tagine, couscous, spicy poultry slowcooked dish, tagine
Servings: 6 people
Calories: 473 kcal
Author: Jill Colonna
Ingredients
  • 1.2 kg (2lb 12oz) chicken breasts or whole chicken cut into 12 pieces (or oyster fowl)
  • 5 tbsp plain flour (for coating the chicken)
  • olive oil
  • 5 cloves garlic peeled & grated
  • 4 cm piece fresh ginger grated
  • 1/4 tsp cayenne pepper (or more if you like it hot!)
  • 2 tbsp ground cumin
  • 1 tbsp 4-spices powder (cloves, cinnamon, ginger, pepper)
  • 1 tbsp ground coriander
  • 1 cinnamon stick
  • 600 ml (1 pint) chicken stock
  • sprig fresh thyme
  • 3 tomatoes chopped
  • 24 juicy prunes (ideally with stones for flavour)
  • Pinch saffron ground or strands (optional)
  • 25 g (1oz) almond slivers toasted under grill, for garnish
  • fresh coriander for garnish
Instructions
  1. 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. Keep aside on a plate. Add the grated garlic, ginger and cayenne, frying for a minute. Add the rest of the spices and fry for a further minute.

  2. Add the chicken back to the pot with the chicken stock and thyme Cover and cook on low heat for at least an hour. 

  3. Add the tomatoes, prunes and saffron, if using. Cook for a further 30 minutes. Prepare the semolina, as per packet instructions and serve with toasted almond slivers and lots of fresh coriander.

Recipe Notes

Serve with semolina (100g per person/100ml water including a tbsp orange blossom water, a tbsp olive oil for 6, pepper, salt, olive oil), prepare as of packet instructions and add a knob of butter when reheating.

The tagine can be made the day before and reheated before serving. Also freezes well. I suggest making the first part without the prunes. Cool, chill & freeze then after defrosting, reheat adding the prunes and continue the rest of the recipe.

Serve with a Moroccan red wine (we love 'Tandem', a syrah fruity/peppery red made as a joint effort by Alain Graillot and Ouled Thaleb winery near Casablanca).

 

Jill Colonna

MadAboutMacarons.com