Moroccan Chicken and Prune Tagine

Moroccan Chicken and Prune Tagine Recipe

Region / culture: Iraq, Morocco | Preparation time: overnight | Cooking time: 1 hour | Servings: 8

Introduction

Moroccan Chicken and Prune Tagine is a flavorful and aromatic dish that combines tender chicken with sweet prunes and apricots, toasted almonds, and a blend of warm spices. This dish is traditionally cooked in a tagine, a clay pot with a conical lid that helps to retain moisture and infuse the ingredients with rich flavors.

History

This dish has its roots in Moroccan cuisine, where tagines are a popular cooking vessel used to create slow-cooked stews and braises. The combination of savory chicken with sweet dried fruit and nuts is a classic flavor profile in Moroccan cooking, influenced by the country's history of trade and cultural exchange with other regions.

Ingredients

4 oz (113 g) of prunes
4 oz (113 g) of dried apricots
0.5 cup of toasted split almonds
3 tbsp of extra virgin olive oil
8 portions of chicken
1 tsp of salt
20 grinds of black pepper
1 large onion
2 cloves of garlic
1 tsp of ground turmeric
3 cardamom pods
1 tsp of ground ginger
2 tsp of ground cinnamon
2.5 cups of chicken stock (or half stock, half white wine)
1 tbsp of honey
2 tsp of cornstarch
2 tsp of lemon juice or water

How to prepare

Several hours in advance or overnight, soak the dried fruit in enough water to cover.
Preheat the oven to 300°F (149°C).
Fry the almonds in hot oil over moderate heat until golden brown, then drain them on paper towels and set aside.
Remove the skin and any visible fat from the chicken portions. Thoroughly dry them, then season with salt and pepper.
Fry the chicken in hot oil until it turns rich brown on all sides. Lift it out and drain on paper towels to remove any excess fat.
Arrange the chicken pieces side by side in a lidded casserole dish and surround them with the drained fruit.
In the same oil, gently sauté the finely chopped onion and garlic until they turn a rich golden brown. Keep the pan lid on for 5 minutes to soften them in the steam, then remove the lid to finish the browning.
Add the spices, stock, and honey. Stir well to release any crispy bits adhering to the base of the pan. Bring to a boil and simmer for 5 minutes.
Stir in the cornstarch mixed with lemon juice (or water, if wine has been used).
Pour the mixture over the chicken. Cover and bake for 1 hour, or until the chicken is tender when pierced with a sharp knife. Do not overcook as the chicken will become soft during reheating.
Garnish the dish with the fried almonds.
Note: In Moroccan Jewish households, any dish containing a black food, such as prunes, is never served on the Eve of Rosh Hashanah. It is believed that it would dim the lightness and brightness of the first day of the festival.
However, on the second night, a tagine made with either chicken or lamb is eaten because of the sweet ingredients it contains, such as dried fruit and honey. A similar dish, Poyo kon Prounes, can also be found in Graeco-Jewish cuisine.

Variations

Substitute chicken with lamb or beef for a different flavor profile.
Add chickpeas or vegetables like carrots and bell peppers for added texture and nutrition.
Experiment with different spice blends or add harissa for a spicy kick.

Cooking Tips & Tricks

Soak the dried fruit in water before using to help plump them up and infuse them with moisture.

- Browning the chicken before braising helps to develop flavor and create a rich, caramelized crust.

- Use a mix of ground spices like turmeric, ginger, cinnamon, and cardamom to add depth and complexity to the dish.

- Be careful not to overcook the chicken, as it can become dry and tough. Check for doneness by piercing the meat with a sharp knife.

Serving Suggestions

Serve Moroccan Chicken and Prune Tagine with couscous, rice, or crusty bread to soak up the flavorful sauce. Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness.

Cooking Techniques

Braising: Slow-cooking the chicken in a flavorful liquid helps to tenderize the meat and infuse it with rich flavors.

- Sautéing: Browning the chicken and aromatics before braising adds depth and complexity to the dish.

- Garnishing: Adding toasted almonds at the end provides a crunchy texture and nutty flavor to the dish.

Ingredient Substitutions

Use dried figs or dates instead of prunes and apricots for a different flavor profile.

- Substitute pistachios or walnuts for almonds for a variation in texture and taste.

- Replace white wine with chicken or vegetable broth for a non-alcoholic version of the dish.

Make Ahead Tips

Prepare the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to serve, reheat in the oven until heated through and garnish with toasted almonds.

Presentation Ideas

Serve Moroccan Chicken and Prune Tagine in a traditional tagine pot for an authentic touch. Garnish with fresh herbs, pomegranate seeds, or a drizzle of yogurt for a visually appealing presentation.

Pairing Recommendations

Pair this dish with a crisp white wine like Sauvignon Blanc or a fruity red wine like Grenache. For a non-alcoholic option, serve with mint tea or sparkling water with a splash of citrus.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through, adding a splash of water or broth to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Moroccan Chicken and Prune Tagine contains approximately 400-500 calories, depending on portion size and ingredients used.

Carbohydrates

The prunes, apricots, and honey in this dish provide a natural source of carbohydrates, which are essential for energy production and fueling the body.

Fats

The almonds and olive oil in this recipe contribute healthy fats, including monounsaturated fats from the olive oil and omega-3 fatty acids from the almonds, which are important for heart health and overall well-being.

Proteins

Chicken is a lean source of protein, which is essential for building and repairing tissues in the body, as well as supporting immune function and hormone production.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the dried fruit, vitamin E from the almonds, and various B vitamins from the chicken and spices. These nutrients play important roles in supporting overall health and well-being.

Alergens

This recipe contains tree nuts (almonds) and may also contain gluten if served with couscous or bread. Be mindful of any allergies or dietary restrictions when preparing and serving this dish.

Summary

Overall, Moroccan Chicken and Prune Tagine is a nutritious and balanced meal that provides a mix of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy this flavorful dish as part of a well-rounded diet.

Summary

Moroccan Chicken and Prune Tagine is a delicious and aromatic dish that combines tender chicken with sweet dried fruit, toasted almonds, and warm spices. This flavorful recipe is perfect for a special occasion or a cozy family dinner, and can be customized with different ingredients and variations to suit your taste preferences. Enjoy the rich flavors and textures of this classic Moroccan dish!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago, when I was just a young girl living in the bustling city of Marrakech, Morocco. My family was known for our love of cooking and hosting lavish dinners for friends and family. One day, a dear friend of my mother's invited us over for dinner and served us the most delicious and aromatic dish I had ever tasted - Moroccan Chicken and Prune Tagine.

As soon as I took my first bite, I knew I had to learn how to make it. The tender chicken, sweet prunes, and fragrant spices all combined to create a symphony of flavors that danced on my taste buds. I begged my mother's friend for the recipe, but she refused, saying it was a family secret passed down through generations.

Determined to recreate the dish, I embarked on a culinary journey to learn the art of making Moroccan Chicken and Prune Tagine. I spent hours in the bustling markets of Marrakech, haggling with vendors for the freshest ingredients. I sought out the most knowledgeable cooks in the city, learning their techniques and tips for creating the perfect tagine.

After countless hours of practice and experimentation, I finally perfected my own version of the recipe. The key, I discovered, was in the slow cooking process, allowing the flavors to meld together and the chicken to become tender and juicy. I also learned the importance of using the right blend of spices - cinnamon, cumin, ginger, and saffron - to give the dish its signature Moroccan flavor.

Over the years, I have shared my recipe for Moroccan Chicken and Prune Tagine with friends and family, delighting them with the exotic flavors of North Africa. Each time I make the dish, I am transported back to that fateful dinner in Marrakech, where my love for cooking and adventure was sparked.

Now, as I sit in my cozy kitchen, surrounded by the familiar smells of cinnamon and ginger, I am reminded of the joy that cooking has brought me over the years. The memories of discovering this recipe may have faded slightly with time, but the passion and dedication that went into perfecting it will stay with me forever.

I am grateful for the opportunity to learn and grow as a cook, and I look forward to passing down this recipe to future generations of our family. As I take a bite of the fragrant and flavorful Moroccan Chicken and Prune Tagine, I am filled with a sense of pride and satisfaction, knowing that I have truly mastered the art of Moroccan cuisine.