Chicken Tagine with Prunes and Almonds
Main course
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
Chicken tagine with prunes and almonds is a traditional Moroccan dish, perfect for special occasions or convivial dinners. I have been preparing this recipe for years and it always creates a sensation with my guests. The chicken is incredibly tender and tasty, thanks to the combination of sweet and fragrant spices. The prunes add a sweet and mellow touch, while the almonds bring crunch. It's a comforting and fragrant dish, ideal for autumn or winter evenings. The preparation is a bit long, but the result is really worth it! Feel free to adjust the spices according to your tastes.
Ingredients (13 ingredients)
-
to taste salt
-
to taste pepper
-
4 piece chicken thighs
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1 piece untreated lemon
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2 piece onions
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1 bâton cinnamon
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to taste honey
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350 g pitted prunes
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125 g almonds without the skin
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2 c à s olive oil
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1 pinch saffron
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1 cuillère à café cumin
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1 cuillère à café mixed spice blend
Preparation (5 steps)
Preparation of onions
Peel 2 onions and cut them into strips. Place them in the Thermomix bowl and mix 3 Sek./Stufe 5. Add 2 tbsp of olive oil and cook 5 Min./120°C/Stufe 1.
Cooking the chicken
Cut 4 chicken thighs in half. Heat oil in a pan and brown the chicken pieces for 15 minutes, turning them regularly. Set aside.
Assembling the tagine
Put the cooked onions in a tagine dish. Arrange the browned chicken pieces on the onions. Cut 1 untreated lemon into slices and remove the seeds. Place them on the chicken. Add 125g of almonds without the skin, 350g of pitted prunes and 1 cinnamon stick.
Preparation of the sauce
In a glass, mix 2 tbsp of olive oil, a little honey, 1 pinch of saffron, 1 teaspoon of cumin and mixed spice blend with a little water. Pour the sauce over the tagine.
Baking in the oven
Cover the tagine and bake in a preheated oven at 150°C for 1 hour and a half.
Finished cooking? Great! 🎉
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Created by
Emma Leroy
3
Rezepte
0
Kochbücher
Allergens
- Nuts
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