Chicken Tagine with Prunes and Cinnamon: A Moroccan Dish Full of Flavor and Tradition
A classic Moroccan dish that balances savory and sweet flavors, featuring tender chicken slow-cooked with prunes, warm spices, and a touch of cinnamon. Perfect for special occasions or a comforting family meal served with fluffy couscous or crusty bread.
Equipment
- 1 Tagine
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup prunes
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/4 saffron threads (optional)
- 1 cup chicken broth
- 1/2 cup water
- 2 tbsp honey
- Salt and pepper to taste
- 2 tbsp slivered almonds (optional, for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a tagine or large skillet over medium heat. Season the chicken thighs with salt and pepper, then sear them for 5-6 minutes per side until golden. Remove and set aside.
- Cook Aromatics: In the same pan, sauté the onions and garlic until soft and fragrant, about 3-4 minutes.
- Add Spices: Stir in cinnamon, ginger, turmeric, and saffron (if using). Cook for 1 minute to release the flavors.
- Simmer the Chicken: Add chicken broth and water, then return the chicken to the pan. Cover and simmer on low heat for 30 minutes.
- Add Prunes and Honey: Stir in the prunes and honey. Continue simmering for 15-20 minutes until the chicken is tender and the sauce has thickened.
- Garnish and Serve: Sprinkle with slivered almonds and fresh herbs before serving. Pair with couscous, rice, or crusty bread for a complete meal.
Notes
- For a richer flavor, soak the prunes in warm water or orange juice before adding them to the tagine.
- Adjust the sweetness by increasing or decreasing the amount of honey.
- Add a squeeze of lemon juice for a bright, tangy finish.