Description
A delightful Moroccan chicken tagine with prunes, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup pitted prunes, chopped
- 1/2 cup slivered almonds, toasted
- 1/4 cup honey
- 1/4 cup fresh cilantro, chopped
- 1 lemon, juiced
- Cooked couscous or rice, for serving
Instructions
- In a large tagine or heavy pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Season the chicken thighs with salt and pepper, then add them to the pot. Brown the chicken on all sides, about 8-10 minutes.
- Sprinkle the ginger, cinnamon, cumin, paprika, and turmeric over the chicken, stirring to coat evenly.
- Pour in the chicken broth and bring to a simmer. Cover the pot and reduce the heat to low. Cook for 30 minutes, stirring occasionally.
- Add the chopped prunes, honey, and lemon juice to the pot. Stir well, cover, and continue to cook for another 20-30 minutes, until the chicken is tender and cooked through.
- Before serving, stir in the toasted almonds and chopped cilantro. Adjust seasoning if necessary.
- Serve the tagine over cooked couscous or rice for a complete meal.
Notes
- For a vegetarian version, substitute the chicken with chickpeas and add more vegetables like carrots and zucchini.
- You can also add a pinch of saffron for an extra layer of flavor and color.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Tagine
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 20g
- Sodium: varies
- Fat: 18g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: varies
- Protein: 25g
- Cholesterol: varies