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Tagine Of Chicken With Prunes & Almonds

Tagine of Chicken With Prunes & Almonds recipe image
This traditional Moroccan tagine is a delightful balance of savory and sweet flavors. The chicken becomes incredibly tender as it simmers in a spiced broth infused with warm cinnamon and ginger. Plump prunes add a natural sweetness and rich texture, contrasting beautifully with the crunch of toasted almonds. It is an elegant yet comforting dish perfect for weekend dinners or special family gatherings.
Cooking Method: , , ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 6
Calories: 450
Dietary: Gluten-free
Description
This traditional Moroccan tagine is a delightful balance of savory and sweet flavors. The chicken becomes incredibly tender as it simmers in a spiced broth infused with warm cinnamon and ginger. Plump prunes add a natural sweetness and rich texture, contrasting beautifully with the crunch of toasted almonds. It is an elegant yet comforting dish perfect for weekend dinners or special family gatherings.
Ingredients
  • 2 tablespoon Vegetable oil or pareve margarine
  • 1 medium Onion, finely chopped
  • 3.5 lb Meaty chicken pieces (skin removed if desired)
  • 1 cup Water
  • 1-3 tsp Ground cinnamon
  • 0.5 tsp Ground ginger
  • 0.25-0.5 tsp Black pepper, freshly ground
  • 1 tsp Salt
  • 10-12 oz Pitted prunes (about 2 cups)
  • 1 tbsp Honey or sugar (optional)
  • 1 cup Whole blanched almonds, lightly toasted
Directions
  1. 1
    Heat the vegetable oil or margarine in a very large deep skillet or Dutch oven over medium-high heat.
  2. 2
    Add the chopped onion and saut until tender but not browned.
  3. 3
    Add the chicken pieces to the skillet and lightly brown them on all sides.
  4. 4
    In a small bowl, mix the water, cinnamon, ginger, pepper, and salt.
  5. 5
    Pour the spiced liquid mixture over the browned chicken.
  6. 6
    Bring the liquid to a boil.
  7. 7
    Cover the skillet tightly, lower the heat, and simmer for 30 minutes, turning the chicken pieces occasionally.
  8. 8
    Add the prunes and honey (if using) to the skillet, distributing them evenly around the chicken and ensuring they are covered with liquid.
  9. 9
    Cover the skillet again and simmer for another 20 minutes, or until the chicken and prunes are very tender. Add additional water if the sauce becomes too dry.
  10. 10
    Use tongs or a slotted spoon to transfer the chicken to a large serving platter.
  11. 11
    Stir about half of the toasted almonds into the prune sauce remaining in the pot.
  12. 12
    Spoon the sauce and prune mixture over the chicken.
  13. 13
    Garnish the top with the remaining toasted almonds.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Cholesterol 150mg50%
Sodium 600mg25%
Total Carbohydrate 25g9%
Dietary Fiber 5g20%
Sugars 15g
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To toast the almonds, spread them in a jelly roll pan or similar shallow pan and bake in a 350-degree oven, stirring occasionally, for about 10 minutes or until lightly browned.

Alternatively, to toast almonds in the Moroccan style, heat some vegetable oil in a skillet and saut the almonds until lightly browned. Remove with a slotted spoon and drain on paper towels.

This dish pairs wonderfully with couscous, fluffy rice, or crusty bread to soak up the flavorful sauce.

Keywords: tagine, chicken, prunes, almonds, moroccan, middle eastern, cinnamon, ginger, savory, sweet, dinner, main course, braised, spices, family meal, comfort food, aromatic, tender, honey, onion
Read it online: https://www.chefs-mate.com/recipe/tagine-of-chicken-with-prunes-almonds/