Chicken Tagine With Plums and Spices

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4

ingredients

• 1⁄4 cup extra virgin olive oil
• 1 large chicken, cut into eight pieces
• fine sea salt
• 1 teaspoon fresh ground white pepper
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Madras curry powder (optional)
• 1 large onion, thinly sliced
• 1 head garlic, cloves peeled and thinly sliced
• 1 tablespoon chopped fresh ginger
• 2 tablespoons preserved lemons, rind only, flesh discarded, finely chopped
• 2 tomatoes, peeled, seeded, and chopped
• 4 prunes, quartered and stones removed
• 1 1⁄2 cups chicken stock or 1 1/2 cups water
• 2 tablespoons almonds, slivered, toasted
• 2 cups couscous, cooked

directions

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.

Reviews

[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.

 

[Mirramar]

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!

 

[Rita1652]

This is so so tasty! I used a whole chicken that I cut up and had it in the oven in 20 minutes. I did use a 12 inch Le Creuset Tagine which I found not to use all the liquid called for. And even then it did escape the tagine . I did brown stove top, then added the rest of the ingredients except for the almonds and minus most of the broth. Baked at 325 degrees for 1 hour. This will come out fall apart tender. It was so soft I couldn`t arrange the food for a photo shoot! LOL! A must make!!! Thanks!!!

 

[Elmotoo]

DEEEEEELICIOUS!!! Easy to make, too! Had a drop in guest eat the last piece of chicken, lol. We devoured this over a simple couscous w/currants. Absolutely stunning flavors. I think my house is going to smell yummy forever. Thanks, Kate! Made for NA*ME Tag.

 

[Chef floWer]

Yummy! I used a large heavy casserole pot (I don't have a tagine yet!). I used eight on the bone chicken thighs pieces instead of one large chicken (personal preference), I also used the optional curry powder and didn't have preserved lemons so I used fresh lemon zest, otherwise I kept to the recipe. The flavours really mixed well together, I think next time I may add extra prunes (personal preference). Thank you so much Chef Kate.