Chicken and prune tagine combines succulent chicken thighs with sweet caramelized prunes, aromatic spices, and a hint of citrus, creating an unforgettable flavor experience. The blend of ingredients, including onions, garlic, turmeric, and Ras el Hanout, brings depth, while cinnamon and bay leaves elevate the aroma, making it a perfect meal for any occasion.
To make this dish, you’ll need chicken thighs, onions, garlic, butter, turmeric, ginger, olive oil, sea salt, black pepper, cinnamon sticks, bay leaves, chicken stock, lemon zest, prunes, sugar, couscous, lemon juice, raisins, and almond slivers for garnish. Each ingredient plays a vital role in crafting this rich, comforting tagine, and the combination of flavors offers a taste of Moroccan cuisine right in your kitchen.
History of Chicken Tagine
Chicken tagine has deep roots in North African cuisine, particularly in Morocco. This traditional dish showcases the rich culinary heritage of the region.
HTaginesdate back to ancient times. “tagine” refers to the cooking vessel and the dish itself. The pot’s conical design allows for even cooking and moisture retention
Chicken became a favored protein in many households. It was often paired with fruits, spices, and nuts, reflecting the influence of trade routes that brought new ingredients to the area.
In Moroccan culture, cooking tagine is an art. Families often gather around a tagine to share meals, fostering community and connection.
As the dish evolved, variations emerged across different regions. By including prunes, cooks enhance the sweetness, balancing the savory flavors of the chicken.
Today, chicken tagine enjoys popularity beyond Morocco. Many chefs worldwide embrace this dish, adapting traditional recipes while keeping the essence intact. Each version tells a story of culture and history, making every bite a journey through time.
Ingredients
Chicken:
- 2 pounds of chicken thighs (with bone and skin)
- 2 thinly sliced onions
- 4 peeled and minced garlic cloves
- 1 tbsp of unsalted butter
- 2 tsp of turmeric
- 1 tsp of ground ginger
- 1 tbsp of olive oil
- Salt to taste
- ½ tsp of black pepper
- 2 bay leaves
- 2 cinnamon sticks
- 1½ cups of chicken stock
- 1 tsp of Ras el Hanout
- Zest of 1 lemon
Caramelized Prunes:
- 18 prunes
- 1 tsp of cinnamon powder
- 1 cinnamon stick
- 2 tbsp of sugar
Couscous:
- 1 cup of couscous
- 1 cup of water
- 2 tbsp of lemon juice
- 1 tbsp of unsalted butter
- 1 tbsp of raisins
- 4 chopped prunes
Garnish:
- ¼ cup of almond slivers
- 2 tbsp of finely chopped cilantro
How to make chicken and prune tagine?
- Combine ground ginger, turmeric, black pepper, and ras el hanout and rub generously over chicken thighs. Allow to rest for 15 minutes.
- Simmer prunes with sugar, and cinnamon, and cover with water for 5-7 minutes.
- Sweat onions in butter and olive oil until softened. Add garlic and cook briefly.
- Sear chicken thighs skin-side down for 10 minutes, turning once, until golden brown.
- Deglaze the pan with chicken stock, add bay leaves, cinnamon sticks, half the prunes, and prune cooking liquid. Cover and simmer for 20 minutes.
- Boil water, add lemon juice, butter, raisins, prunes, and couscous. Cover and let stand.
- Toast almond slivers until lightly golden.
- Plate the chicken stew, and garnish with toasted almonds, remaining prunes, cilantro, and lemon zest. Serve with couscous, drizzling with pan juices.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 665 |
| Protein | 32g |
| Carbohydrates | 62g |
| Dietary Fiber | 7g |
| Sugars | 21g |
| Fat | 33g |
| Sodium | 212mg |
| Cholesterol | 155mg |
Serving Suggestions
Accompanying Sides
I love pairing tagine with fluffy couscous as described above. The couscous is light and beautifully absorbs the flavorful sauce. To prepare it, I steam it with olive oil, salt, and water.
Another option is to serve it with warm, crusty bread. This allows for dipping into the rich sauce, making every bite a delight.
A simple salad can also brighten the meal. I often make a cucumber and tomato salad, dressed with lemon juice and olive oil. This adds a fresh touch, balancing the richness of the tagine.
For something heartier, roasted vegetables like carrots or zucchini work well. They add depth and color to the plate.
Garnishing Tips
Garnishing chicken and prune tagine elevates the presentation. I love using fresh herbs like cilantro or parsley. Just a sprinkle on top adds vibrant color and freshness.
You might consider adding slivered almonds or toasted pine nuts for a nutty crunch. They provide texture and contrast against the tender chicken and sweet prunes.
For a pop of flavor, a few slices of preserved lemon can brighten each serving. Their tanginess complements the dish well.
Lastly, I often serve the dish with lemon wedges on the side. They encourage guests to add a squeeze of citrus according to their taste.
Storage and Reheating
To store leftover chicken and prune tagine, let it cool completely. I recommend placing it in an airtight container. This keeps the flavors intact and prevents contamination.
You can refrigerate it for up to 3 days. If I want to keep it longer, I freeze the leftovers. They stay good for about 2 to 3 months in the freezer.
When reheating, I find that the stovetop works best. Pour the tagine into a pot and gently heat over medium heat. Stir occasionally to ensure even warming.
I use the microwave if I’m short on time. Put the tagine in a microwave-safe dish, cover it loosely, and heat on high in 30-second increments. Check the temperature to avoid hotspots.
Before serving, I always verify that the dish is heated through to at least 165°F (74°C). Enjoying the flavors again makes the effort worthwhile!
Conclusion
Chicken and prune tagine offers a delightful blend of flavors that I find truly satisfying. The sweetness of the prunes complements the savory spices beautifully.
This dish is easy to prepare and perfect for sharing with friends and family. The slow-cooking method brings everything together, creating a tender and flavorful meal.
I like how versatile chicken and prune tagine can be. It pairs well with couscous or crusty bread, making it a complete and filling option.
Incorporating fresh herbs like cilantro or parsley adds a nice touch. It makes the dish not just tasty, but also visually appealing.
Whether I’m cooking for a special occasion or a cozy dinner, this recipe never disappoints. It highlights the richness of Moroccan cuisine while remaining approachable.
Need to refresh your meal? Try this Lebanese roasted eggplant salad.
Interested? Get that recipe now (by clicking the image below):
