Chicken Tagine With Plums and Spices

Recipe by Chef Kate

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.

Top Review by justcallmetoni

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.

Ingredients Nutrition


  1. Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
  2. Season the chicken generously with salt and pepper.
  3. When the oil is hot, place the chicken pieces skin-side-down in the pot.
  4. When the oil starts to sizzle, reduce the heat to medium.
  5. Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
  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. Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
  8. Add them to the tagine, covering the chicken.
  9. Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
  10. Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
  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. 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. Garnish with almond slivers.

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