Chicken Tagine with Prunes and Toasted Almonds
When it comes to Moroccan food, it can’t get any more quintessential than this. This is definitely one well known, well loved dish wherever you land in Morocco. A true classic. You may have seen it in a cookbook or elsewhere sprinkled with toasted sesame seeds. I happened to be out so I used toasted almonds instead. It is also traditionally made with beef or lamb instead of chicken.
Chicken Tagine with Prunes and Toasted Almonds Recipe
4 servings
4 medium chicken breasts
2 medium onions, minced
3 garlic cloves, minced
1/4 cup olive oil
A pinch of saffron, optional
1/4 teaspoon turmeric powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
Salt
2 1/4 cups water
2 cups pitted prunes
2 tablespoons honey
1/2 cup slivered almonds
2 hard boiled eggs, halved lengthwise
Place the chicken, onions, garlic, and olive oil in a medium pot. Add the saffron, turmeric, pepper, ginger, and salt. Sauté over medium-high heat, turning the chicken once, until the onions are translucent and the chicken golden, 10 minutes.
Add the water, cover, and continue cooking until the chicken is cooked and tender and the sauce reduced, 45 minutes.
Add the prunes and honey and cook them until tender and lightly caramelized, 8 to 10 minutes.
Heat a skillet over medium heat. Add the almonds and toast them until golden brown, turning them frequently, 2 to 3 minutes.
Plate the chicken in the center of a serving dish. Top it with the sauce and caramelized prunes, then with the toasted almonds and egg halves.
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Nadia — 07/04/2011 @ 3:12 pm
lovely tagine. i love the sweet and savory combination of flavors. :)
Nisrine — 07/05/2011 @ 1:54 am
Sweet and savory are wonderful together. Luckily many Moroccan dishes have that.
Sima — 07/05/2011 @ 8:02 am
First off, I wanted to tell you how much I love your blog. It reminds me of the food my grandmother used to prepare & it's inspiring me to make these dishes on my own. I have one question about your chicken tagine recipe-do you use chicken pieces w/ the bone still in them or do you debone the pieces first? Does it make a difference in the taste whether you keep the bone in or not? Thanks in advance!
Joanne — 07/05/2011 @ 10:41 am
What a gorgeous dish! I love the spices in Moroccan food and the way the meat ends up being so fall-apart good.
Nisrine — 07/05/2011 @ 11:59 am
Sima, thank you for your kind words. You may use chicken with or without the bone. It's a matter of preference. I happen to like chicken breats better but I know that many people think chicken with the bone is juicier and more succulent. It's entirely up to you.
Ann — 07/05/2011 @ 5:40 pm
Wow – this looks amazing! I love chicken tangine AND prunes! SO clever! I think this is brilliant!
El — 07/06/2011 @ 2:48 am
This is such a lovely dish. Great photos too!
La Table De Nana — 07/06/2011 @ 1:27 pm
Nisrine your food styling..is just gorgeous.Always.
Trix — 07/06/2011 @ 8:37 pm
I just made a lamb tagine with prunes, I should try that with chicken – I've only done a chicken one with preserved lemon. But what I really love hereis the egg: I don't think I've seen that done, and I LOVE anything with egg!
Jamie — 07/09/2011 @ 7:15 am
I adore tagines and lamb tagine with prunes, almonds and honey is my favorite and a regular on the table. You have just put me back in the mood!
Annapet — 07/28/2011 @ 6:18 pm
I have not been to a Moroccan restaurant here in the San Francisco Bay Area; however, I get to enjoy Moroccan cuisine whenever my family spends time in Andalusia. Those visits are far and few between now with the economy…
What a beautiful dish, and something I shall try soon. Thank you very much.
Sincerely,
Annapet