Chicken Tagine with Plums and Spices

Name: Chicken Tagine with Plums and Spices
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup extra virgin olive oil; 1 large chicken; fine sea salt; 1 tsp fresh ground white pepper; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp Madras curry powder; 1 large onion; 1 head garlic; 1 tbsp chopped fresh ginger; 2 tbsp preserved lemons; 2 tomatoes; 4 prunes; 1.5 cup chicken stock; 2 tbsp almonds; 2 cup couscous

A Moroccan tagine of chicken, coriander and preserved lemons, spiced with turmeric and cumin. Finish with almond slivers.

1 hr · Serves 4 · Medium

Method

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Time: Prep 60 min · 60 min total
Difficulty: medium

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. When the oil is hot, place the chicken pieces skin-side-down in the pot.
3
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.
4
Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
15 min
5
Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
6
Add them to the tagine, covering the chicken. Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
7
Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
15 min
8
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).
15 min
9
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.