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Tajine D'jaj bil Barqouq
Chicken and Prune Tagine
A fragrant and flavorful chicken tagine, slow-cooked with sweet prunes, warm spices, and a hint of honey, creating a delightful balance of sweet and savory.
🧂 Ingrédients
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 3 tbsp Olive oil
- 2 large Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 0.25 tsp Saffron threads(soaked in 2 tbsp hot water)
- 500 ml Chicken stock
- 150 g Prunes(pitted)
- 1 tbsp Honey
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh coriander(chopped, for garnish)
- 2 tbsp Toasted slivered almonds(for garnish (optional))
👨🍳 Instructions
- 1
In a tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced onions and cook until softened and lightly golden, about 8-10 minutes.
💡 Conseils de pro: Slow cooking the onions brings out their sweetness. - 2
Add the minced garlic, turmeric, cumin, and cinnamon. Stir and cook for 1 minute until fragrant.
- 3
Season the chicken pieces with salt and pepper. Add them to the pot and brown on all sides.
💡 Conseils de pro: Browning the chicken adds depth of flavor. - 4
Pour in the chicken stock and the saffron with its soaking water. Bring to a simmer.
💡 Conseils de pro: Ensure the liquid covers about two-thirds of the chicken. - 5
Add the pitted prunes. Cover the tagine or pot and simmer gently over low heat for about 1 hour, or until the chicken is tender.
💡 Conseils de pro: Check periodically and add a little more stock or water if it becomes too dry. - 6
Stir in the honey and continue to cook, uncovered, for another 15-20 minutes, allowing the sauce to thicken slightly.
💡 Conseils de pro: Taste and adjust seasoning, adding more salt or pepper if needed. - 7
Garnish with fresh chopped coriander and toasted slivered almonds, if using. Serve hot with couscous or crusty bread.
💡 Conseils de pro: The sauce is perfect for soaking up with bread.
💡 Conseils de pro
- ✓For a richer flavor, marinate the chicken with the spices for at least 30 minutes before cooking.
- ✓If you don't have a tagine pot, a Dutch oven or a heavy-bottomed casserole dish with a tight-fitting lid will work well.
- ✓Adjust the amount of spices to your preference. Some recipes include a pinch of ginger or cayenne pepper for a little heat.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a handful of toasted walnuts or almonds in the last 30 minutes of cooking for added texture.
- Substitute dried apricots for prunes for a slightly different sweet and tart flavor profile.
- A few slices of carrot or sweet potato can be added with the chicken for a more substantial stew.