Morocco | Poultry | Chicken | Dried Fruit | Braising

Tajine de Poulet aux Fruits Secs

(Moroccan chicken braised with dried fruit)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Butter or olive oil 1/4 cup
Almonds slivered 1/2 cup
 
Onion minced 1 each
Coriander, ground 1 Tbsp
Cinnamon, ground 2 tsp
Turmeric 1/2 tsp
Salt & pepper to taste
 
Chicken skin removed, cut into serving pieces 2 1/2 to 3 lbs
Stock or water 2 cups
Saffron (opt.) pinch
 
Dried fruit (prunes, raisins, dates, apricots, or a combination)   1 cup
Honey   2-3 Tbsp

METHOD

Basic Steps:  Toast → Sauté → Simmer → Garnish
  1. Heat butter or oil over medium heat in a large pot. Add almonds and sauté till lightly browned. Remove.
  2. Add a little more butter or oil, and sauté onions till translucent. Do not brown. Add coriander, cinnamon, turmeric, salt and pepper. Stir in well and sauté 1-2 minutes more.
  3. Lay chicken pieces on top of onions. Pour over stock or water. Turn heat to low, cover pot tightly, and let simmer 45 minutes to 1 1/2 hours. Check occasionally and add water if needed.
  4. Remove chicken pieces to a plate and stir dried fruit and honey into the simmering broth. Simmer, uncovered, over medium heat for about 10 minutes. Return chicken to pot and stir in to heat through. Adjust seasoning.
  5. Remove tagine to a serving dish, sprinkle with sautéed almonds and serve.

VARIATIONS

  • For a thicker sauce, add 3-4 fresh apricots, halved, along with the water or stock. They will cook down and make a thicker sauce that coats the chicken. Add 1 teaspoon of dried ginger with the rest of the spices.

NOTES

  • Serve with couscous. Place a heap of couscous on a plate with steep sides. Pour tagine over top of couscous and spoon sauce around the edge.