Chicken Tagine with Prunes and Almonds in The Style of The Rif Mountains

Page 276

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(3 reviews)

View photos (2)

Tags: cinnamon challenge

Recipe Review

This was a recipe of many firsts for me: the first time cooking a tagine and the first time cooking in a tagine. I've had Moroccan food but my family hasn't so I chose this dish as a gentle introduction to the cuisine. The spices and ingredients were familiar, it was the combination and the cooking method that were new.

First, onions were steamed with ginger and turmeric; browned chicken pieces, that had been dry rubbed with cumin, were added to the mix. At this point, the dish was covered with parchment (no need to actually use a tagine, just a stove top-safe casserole) to cook slowly over low heat. Prunes, simmered in water with cinnamon, were added at the end and heated through. The final touch was a generous amount of sauteed almonds.

It wasn't a very saucy dish like a braise or stew, but what was there, was intensely flavoured and delicious. The chicken was moist and flavourful and nicely complemented by the other components.

I must admit that though I prepped all of the prunes, I added only half to ensure my family would eat the dish.....and they did....with relish!

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Comments

southerncooker - 14th January 2012
Great review and you take gorgeous photos.

Zosia - 14th January 2012
Thank you, southerncooker.

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