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    You are in: Home / Recipes / Chicken Tagine With Plums and Spices Recipe
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    Chicken Tagine With Plums and Spices

    Chicken Tagine With Plums and Spices. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Chef Kate's Note:

    A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.

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    Units: US | Metric


    1. 1
      Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
    2. 2
      Season the chicken generously with salt and pepper.
    3. 3
      When the oil is hot, place the chicken pieces skin-side-down in the pot.
    4. 4
      When the oil starts to sizzle, reduce the heat to medium.
    5. 5
      Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
    6. 6
      Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
    7. 7
      Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
    8. 8
      Add them to the tagine, covering the chicken.
    9. 9
      Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
    10. 10
      Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
    11. 11
      Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you’re using a tagine).
    12. 12
      To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
    13. 13
      Garnish with almond slivers.

    Browse Our Top Whole Chicken Recipes

    Ratings & Reviews:

    • on June 25, 2006


      Don't let the vast number of steps scare you off as they are more a indication of the posting chef's care in offering guidance to those unfamiliar with the preparations for tagines. There is quite a bit of chopping, but nothing complicated. My sauce was still watery at the end of the stated cooking time so I let it simmer an additional 15 minutes. The extra time transformed this from a 4 plus recipe to a definite 5 star dish. Specifically, it was in this extra cooking time that the onions, tomatoes and garlic really broke down and melded with the prunes and created that sweet-savory complexity that is characteristic of Morrocan cuisine. Scaled this down to 2 servings and prepared it with 2 rather large chicken breasts. Thanks Kate.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2010


      Pretty good! I added some potatoes and chick peas to the broth because there was so much of it, and turned it into a very hearty one-pot meal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2008


    Read All Reviews (7)


    Nutritional Facts for Chicken Tagine With Plums and Spices

    Serving Size: 1 (551 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1073.7
    Calories from Fat 472
    Total Fat 52.4 g
    Saturated Fat 12.4 g
    Cholesterol 175.2 mg
    Sodium 321.0 mg
    Total Carbohydrate 88.9 g
    Dietary Fiber 7.5 g
    Sugars 8.2 g
    Protein 59.3 g

    The following items or measurements are not included:

    preserved lemons

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