Tagine of Chicken with Prunes and Almonds

Tagine of Chicken with Prunes and Almonds Recipe from Morocco

Region / culture: Morocco | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Tagine of Chicken with Prunes and Almonds is a delicious and flavorful dish that combines tender chicken, sweet prunes, and crunchy almonds. This Moroccan-inspired dish is perfect for a special dinner or a festive occasion.

History

Tagine is a traditional North African dish named after the earthenware pot in which it is cooked. The slow cooking method allows the flavors to meld together, creating a rich and aromatic dish. The combination of chicken, prunes, and almonds is a classic flavor profile in Moroccan cuisine.

Ingredients

2 tbsp of Pareve margarine or vegetable oil
1 medium onion, finely chopped
3.5 lb (1.59 kg) of meaty chicken pieces, remove skin if desired
1 cup of water
1 to 3 tsp of ground cinnamon
0.5 tsp of ground ginger
0.25 to 0.5 tsp of black pepper, preferably freshly ground
salt
10 to 12 oz (340 g) of pitted prunes (about 2 cups)
1 tbsp of honey or sugar (optional)
1 cup of whole blanched almonds, lightly toasted

How to prepare

In a very large deep skillet or a dutch oven, heat the margarine or oil (or use a mixture) over medium-high heat. Saute the onion until it is tender but not browned.
Add the chicken to the skillet and lightly brown it on all sides.
Mix the water with the cinnamon, ginger, pepper, and salt. Pour the mixture over the browned chicken.
Bring the liquid to a boil.
Cover the skillet tightly, lower the heat, and simmer the chicken for 30 minutes, turning the pieces occasionally.
Add the prunes and honey (if used) to the skillet, evenly distributing the prunes around the chicken and ensuring they are covered with liquid.
Cover the skillet again and simmer the chicken and prunes together for about 20 minutes, or until both are very tender.
If the sauce becomes too dry and begins to stick to the bottom of the skillet, stir in additional water as needed.
Use tongs or a slotted spoon to transfer the chicken to a large serving platter.
Stir about half of the almonds into the prune sauce remaining in the pot. Then, spoon the sauce mixture over the chicken.
Garnish the top with the remaining almonds.
Note: To toast the almonds, spread them in a jelly roll or similar pan and heat them in a 350°F (177°C) oven. Stir occasionally for about 10 minutes, or until they are lightly browned.

Variations

Substitute dried apricots or figs for the prunes.
Use boneless, skinless chicken thighs for a quicker cooking time.
Add a pinch of saffron for a more exotic flavor.

Cooking Tips & Tricks

Make sure to brown the chicken before adding the liquid to enhance the flavor of the dish.

- Adjust the amount of cinnamon and ginger to suit your taste preferences.

- Be sure to cover the skillet tightly while simmering to keep the chicken moist and tender.

- Toasting the almonds adds a nutty flavor and crunch to the dish.

Serving Suggestions

Serve the Tagine of Chicken with Prunes and Almonds over couscous or rice for a complete meal. Garnish with fresh parsley or cilantro for a pop of color.

Cooking Techniques

Simmering

- Browning

- Toasting

Ingredient Substitutions

Use olive oil instead of vegetable oil.

- Use bone-in chicken pieces for added flavor.

- Use honey instead of sugar for a natural sweetener.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Tagine of Chicken with Prunes and Almonds in a traditional tagine pot for an authentic touch. Garnish with fresh herbs and a sprinkle of cinnamon for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of roasted vegetables or a fresh salad. A glass of Moroccan mint tea or a bold red wine complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat until warmed through.

Nutrition Information

Calories per serving

890

Carbohydrates

- Prunes: 56g

- Sugar: 12g

- Almonds: 14g

- Total Carbohydrates per serving: 82g

Fats

- Vegetable oil: 14g

- Almonds: 49g

- Total Fats per serving: 63g

Proteins

- Chicken: 98g

- Total Proteins per serving: 98g

Vitamins and minerals

Vitamin A: 12%

- Vitamin C: 8%

- Calcium: 10%

- Iron: 20%

Alergens

Almonds

Summary

This dish is high in protein and healthy fats, making it a satisfying and nutritious meal. The prunes add natural sweetness and fiber, while the almonds provide crunch and additional nutrients.

Summary

Tagine of Chicken with Prunes and Almonds is a flavorful and aromatic dish that is perfect for a special occasion. The combination of tender chicken, sweet prunes, and crunchy almonds creates a delicious and satisfying meal. Enjoy this Moroccan-inspired dish with your family and friends for a memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a cool autumn evening, and I was visiting my dear friend Fatima in her cozy little kitchen. As I sipped on a steaming cup of mint tea, she began to prepare a dish unlike any I had ever seen before.

Fatima carefully placed chunks of tender chicken into a large clay tagine pot, the sweet aroma of cinnamon and ginger filling the air. She then added a handful of plump prunes, their rich, dark color contrasting beautifully with the golden chicken. Next, she sprinkled in a generous amount of slivered almonds, their crunchiness promising a delightful textural contrast.

As Fatima expertly seasoned the dish with a blend of exotic spices, she told me the story of how she had learned to make this tagine from her own grandmother, who had learned it from her grandmother before her. The recipe had been passed down through generations, each cook adding their own twist to make it truly their own.

I watched in awe as Fatima added a splash of fragrant orange blossom water, the sweet floral scent wafting through the kitchen. She then covered the tagine pot with a conical lid, allowing the flavors to mingle and meld together as the dish slowly simmered over a low flame.

As the tagine cooked, Fatima shared with me the memories she had of making this dish with her grandmother as a young girl. She spoke of the laughter and love that had filled the kitchen as they worked side by side, creating a meal that would nourish both body and soul.

I felt a deep sense of gratitude for being invited into Fatima's kitchen, to witness the magic of this ancient recipe being brought to life before my very eyes. And as the tagine of chicken with prunes and almonds bubbled and simmered, I knew that I wanted to learn how to make it myself, to carry on this tradition and share it with my own loved ones.

After what seemed like an eternity, the tagine was finally ready. Fatima carefully lifted the lid, revealing a steaming, fragrant masterpiece that looked almost too beautiful to eat. She served it up in generous portions, the tender chicken practically falling off the bone, the juicy prunes bursting with sweetness, and the crunchy almonds adding the perfect finishing touch.

As I took my first bite, I was transported to a world of flavors and textures that danced on my taste buds. The warmth of the spices, the sweetness of the prunes, and the crunch of the almonds all came together in perfect harmony, creating a dish that was truly a work of art.

I thanked Fatima profusely for sharing her family recipe with me, for allowing me to experience a taste of her heritage and traditions. And as I left her kitchen that evening, I felt inspired to continue exploring the world of cooking, to learn more recipes and techniques that would bring joy and nourishment to those I shared them with.

And so, armed with the knowledge and experience gained from that fateful day in Fatima's kitchen, I set out to recreate the tagine of chicken with prunes and almonds in my own home. And as I cooked and savored each bite, I knew that this dish would become a treasured part of my own culinary repertoire, a reminder of the power of food to connect us to our past and bring us closer to those we love.