Delicious Moroccan Chicken Tagine with Prunes, Almonds, and Preserved Lemons

Introduction

North African cuisine is famous for its fragrant and flavorful dishes, and Moroccan chicken tagine is no exception. This tantalizing dish, cooked in a traditional earthenware pot called a tagine, combines tender chicken with an array of sweet and savory ingredients, creating an unforgettable culinary experience.

Ingredients

To craft this delectable dish, you’ll need:

• 1 whole chicken, cut into 8 pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon saffron threads (optional)
• 1/4 cup olive oil
• 1 cup chicken broth
• 1 cup water
• 1/2 cup pitted prunes
• 1/2 cup sliced almonds
• 1 preserved lemon, quartered
• 1/4 cup fresh cilantro, chopped

Steps

1. **Prepare the spices:** In a small bowl, combine the cumin, ginger, turmeric, and saffron (if using).

2. Season the chicken: In a large bowl, toss the chicken pieces with the spice mixture, olive oil, and salt to taste. Let marinate for at least 30 minutes.

3. Sauté the vegetables: Heat the olive oil in a large tagine or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and sauté for another minute.

4. Add the chicken: Brown the chicken pieces on both sides in the tagine.

5. Deglaze the pan: Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pan.

6. Add the aromatics: Stir in the prunes, almonds, preserved lemon, and cilantro.

7. Simmer: Bring to a boil, then reduce heat and simmer, covered, for 1 hour, or until the chicken is cooked through.

8. Serve: Garnish with additional cilantro and serve hot with couscous, rice, or flatbread.

Tips

– For a richer flavor, use bone-in chicken thighs or drumsticks.
– If you don’t have a preserved lemon, substitute with 1/4 cup lemon juice and a pinch of salt.
– Add a handful of dried apricots for a touch of sweetness.
– Serve with a side of harissa for an extra kick.

FAQ

**Q: What can I substitute for prunes?**
A: You can use dried apricots, raisins, or dates.

Q: Is this dish spicy?
A: No, it's not particularly spicy. You can adjust the spiciness by adding more or less cumin or ginger.

Q: Can I cook this in a slow cooker?
A: Yes, you can cook this dish in a slow cooker on low for 6-8 hours.