Chicken Tagine With Plums and Spices

Recipe by Chef Kate
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
  • Season the chicken generously with salt and pepper.
  • When the oil is hot, place the chicken pieces skin-side-down in the pot.
  • When the oil starts to sizzle, reduce the heat to medium.
  • Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
  • Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
  • Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
  • Add them to the tagine, covering the chicken.
  • Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
  • Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
  • 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).
  • 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.
  • Garnish with almond slivers.
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