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Tajine with Prune
Tajine with prune is a delightfully aromatic Moroccan dish that blends savory and sweet flavors beautifully.
Ingrédients
- 4 chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups chicken broth
- 1 cup prunes, pitted
- 1/2 cup almonds, toasted
- 3 tablespoons honey
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Préparation
In a large tajine or heavy-bottomed pot, heat olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the garlic, ginger, cinnamon, cumin, coriander, black pepper, and salt; cook for another minute until fragrant.
Add the chicken thighs, browning them on all sides for about 5–7 minutes.
Pour in the chicken broth, cover, and reduce heat to low.
Let it simmer for 30 minutes, allowing the chicken to become tender.
Add prunes and honey; stir well, cover, and simmer for another 15–20 minutes.
Once done, garnish with toasted almonds and fresh cilantro before serving.
Ustensiles
- Tajine or heavy-bottomed pot
- Wooden spoon
- Chopping board
- Knife
- Measuring cups and spoons
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, dried apricots or figs would work well in this recipe.
Absolutely! Tajine flavors develop even more when reheated.
You can replace chicken with mushrooms and vegetable broth for a vegetarian version.
Bone-in, skin-on chicken thighs are best as they remain juicy during cooking.
The chicken should be tender and reach an internal temperature of 165°F.