Chicken Tagine With Plums and Spices

"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."
Chicken Tagine With Plums and Spices created by Rita1652
Ready In:



  • 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.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes


@Chef Kate

Join The Conversation

sort by:
  1. 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!
  2. 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!!!
  3. Rita1652
    Chicken Tagine With Plums and Spices Created by Rita1652
  4. Rita1652
    Chicken Tagine With Plums and Spices Created by Rita1652
  5. Rita1652
    Chicken Tagine With Plums and Spices Created by Rita1652

Find More Recipes