Chicken and prune tagine will be a pleasant surprise

Chicken & Prune Tagine

Ingredients Instructions
  • 1.2 kg (2lb 12oz) chicken breasts or whole chicken cut into 12 pieces (or oyster fowl)
  • 5 tbsp plain flour (for coating the chicken)
  • Olive oil
  • 5 cloves garlic, peeled and grated
  • 4 cm piece fresh ginger grated
  • 1/2 tsp cayenne pepper (or more if you like it hot!)
  • 2 tbsp ground cumin
  • 1 tbsp 4-spices powder (cloves, cinnamon, ginger, pepper)
  • 1 tbsp ground coriander
  • 1 cinnamon stick
  • 600 ml (1 pint) chicken stock
  • sprig fresh thyme
  • 3 tomatoes chopped
  • 24 juicy prunes (ideally with stones for flavour)
  • Pinch saffron ground or strands (optional)
  • 25 g (1oz) almond slivers toasted under grill, for garnish
  • fresh coriander for garnish
  • Coat the chicken in flour and fry in olive oil in a large non-stick casserole dish. When browned on all sides, strain and remove from the pot. Keep aside on a plate. Add the grated garlic, ginger and cayenne, frying for a minute. Add the rest of the spices and fry for a further minute.
  • Add the chicken back to the pot with the chicken stock and thyme Cover and cook on low heat for at least an hour.
  • Add the tomatoes, prunes and saffron, if using. Cook for a further 30 minutes. Prepare the semolina, as per packet instructions and serve with toasted almond slivers and lots of fresh coriander.
  • Serve with semolina (100g per person/100ml water including a tbsp orange blossom water for 6, pepper, salt, olive oil), prepare as of packet instructions.

Recipe © Jill Colonna | https://madaboutmacarons.com/smoked-tea-beurre-blanc-salmon/