Chicken and prune tagine

Chicken and prune tagine

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About this recipe: 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.


Serves: 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)

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

  1. 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.
  2. Simmer over medium heat. Allow the onion and tomatoes to soften and release their juices.
  3. Add carrots, potatoes and courgettes. Scatter over the prunes and add diced chilli pepper (if using).
  4. Season with salt and pepper; cover with a lid and simmer for an hour.

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