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 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
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.