Chicken tagine with almonds and prunes

    1 hour 20 min

    Cinnamon, coriander and cumin give this chicken tagine a truly delicious taste. Cooking a tagine dish is not an insurmountable task; this recipe is indeed very easy.

    7 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 6 chicken thighs
    • 2 onions, peeled and finely chopped
    • 2 tomatoes, washed and diced
    • 1 cinnamon stick
    • 1 teaspoon coriander seeds
    • 1 teaspoon cumin seeds
    • 250ml water
    • salt and freshly ground pepper
    • 400g pitted prunes
    • 150g flaked almonds

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Heat the oil in a tagine and brown the chicken thighs, turning them frequently. When nicely brown, remove and add the onions. Sauté the onions till golden and softened.
    2. Return the chicken to the tagine, add the tomatoes and spices and mix well. Add the water, salt and pepper. Cover and simmer for 30 minutes over low heat.
    3. Add the prunes and almonds and continue cooking for 30 minutes, stirring occasionally. Add a little water if necessary. Serve hot with couscous.

    Cook's note

    If you don't have a tagine, a casserole pot will do fine. The longer the tagine simmers, the better it will be.

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