Chicken and prune tagine recipe

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipes
Ingredients
Meat and poultry
Poultry
Chicken
Cuts of chicken
Chicken leg

Put a little sunshine on your plate with this delicious chicken, prune and vegetable Moroccan tagine. You can use a cast iron casserole pot if you don’t have a clay tagine pot.

3 people made this

IngredientsServes: 4

4 pieces of chicken (thighs or legs)
Spices: cumin, paprika (hot and mild), ras el hanout, ginger, coriander, saffron (4 threads)
5 tablespoons olive oil
1 onion, finely chopped
2 fresh tomatoes, peeled and diced

2 carrots, finely chopped
4 potatoes, halved (or quartered, if large)
2 courgettes, quartered
8 prunes
1 chilli pepper, diced (optional)

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

Place the chicken pieces in a tagine pot. Season with the different spices and salt and pepper; sprinkle olive oil over the chicken. Add onion and diced tomato; mix.
Simmer over medium heat. Allow the onion and tomatoes to soften and release their juices.
Add carrots, potatoes and courgettes. Scatter over the prunes and add diced chilli pepper (if using).
Season with salt and pepper; cover with a lid and simmer for an hour.