Delicious Moroccan Chicken Tagine with Prunes and Almonds

Introduction

Indulge in the tantalizing flavors of Morocco with our exquisite Chicken Tagine with Prunes and Almonds. This traditional dish is the perfect culinary adventure, brimming with aromatic spices and succulent chicken. The sweet and tangy interplay of prunes and almonds adds a delightful dimension, making every bite a symphony of flavors.

Ingredients

For the Chicken:

• 1 whole chicken (about 3 pounds), cut into 8 pieces
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground saffron
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Tagine:

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh chopped cilantro
• 1/4 cup fresh chopped parsley
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey
• 1 cup vegetable broth
• 1/2 cup dried prunes
• 1/4 cup sliced almonds

Steps

1. Prepare the Chicken: In a bowl, combine the chicken pieces with the olive oil, ginger, cumin, cinnamon, turmeric, saffron, salt, and pepper. Mix well to coat.
2. Sauté the Chicken: Heat a heavy-bottomed pot or tagine over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove the chicken from the pot and set aside.
3. Make the Tagine: Add the onion and garlic to the pot and sauté until softened. Stir in the cilantro, parsley, ginger, cumin, and cinnamon. Cook for 1 minute, then add the honey and vegetable broth. Bring to a simmer.
4. Add the Chicken and Prunes: Return the chicken pieces to the pot along with the prunes. Cover and simmer for 45-60 minutes, or until the chicken is fully cooked and tender.
5. Top with Almonds: Sprinkle the sliced almonds over the tagine and cook for an additional 5 minutes.
6. Serve: Serve the Chicken Tagine with Prunes and Almonds hot, garnished with fresh cilantro and parsley.

Tips

• For a richer flavor, marinate the chicken in the spice mixture overnight before cooking.
• If using a traditional tagine, place a diffuser under the pot to evenly distribute heat and prevent scorching.
• Add a squeeze of lemon juice to brighten the flavors.
• Serve the tagine over fluffy couscous or rice for a complete meal.

FAQs

• What is the best type of chicken to use for this recipe?

  • A whole chicken, cut into pieces, works perfectly. You can also use boneless, skinless chicken breasts or thighs.

• Can I use other dried fruit instead of prunes?

  • Yes, you can use apricots, dates, or raisins.

• How long can I store the Chicken Tagine with Prunes and Almonds?

• Refrigerate leftovers for up to 3 days. Reheat over low heat before serving.