Chicken Tagine with Prunes and Almonds
This sweet-savory tagine is a true journey into the heart of Morocco. The sweetness of prunes, the crunch of almonds, and the warm spices like cinnamon and ginger create a perfect balance. For you, it's a festive dish that tells stories of souks and family gatherings. Each bite is an invitation to slowness and sharing. Let yourself be enchanted by these aromas that will perfume your kitchen. You'll love it!
Ingredients
- chicken pieces1 medium chicken (about 1.5 kg)
- onions2 large
- pitted prunes250 g
- blanched almonds100 g
- clarified butter (smen) or olive oil3 tablespoons
- cinnamon stick1
- ground cinnamon1 teaspoon
- ground ginger1 teaspoon
- ground turmeric1/2 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- saffron1 pinch
- water500 ml
- sugar2 tablespoons
- orange blossom water1 tablespoon
- toasted sesame seeds1 tablespoon (for garnish)
Nutrition
Instructions
- 1
Heat the clarified butter or oil in a large pot. Brown the chicken pieces on all sides. Add the chopped onions and let them soften for 5 minutes.
- 2
Stir in the ground cinnamon, ginger, turmeric, saffron, salt, and pepper. Mix well, then pour in the water. Bring to a boil, cover, and simmer for 30 minutes over low heat.
- 3
Meanwhile, soak the prunes in a bowl of warm water. In a small pan, dry-toast the almonds until golden. Set aside.
- 4
After 30 minutes, add the drained prunes, cinnamon stick, sugar, and orange blossom water. Stir, cover, and cook for another 20 minutes, until the sauce is syrupy and the chicken is tender.
- 5
Adjust seasoning if needed. Sprinkle with toasted almonds and sesame seeds before serving. Serve with Moroccan bread or fine semolina.
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