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A Chicken, Vegetable & Prune Tagine

By: Pankaj
Region: Indian
Dish:Non Vegetarian - Chicken
Servings: 4
Time to Prepare: 45 Mins


cup Prunes
cup Dried apricots
cup Toasted split almonds
cup potato diced
cup carrot - diced
3 tablespoons Extra virgin olive oil
8 Portions chicken
1 teaspoon Salt
20 Grinds black pepper
1 large Onion
2 Cloves garlic
1 teaspoon Ground turmeric
3 Cardamom pods
1 teaspoon Ground ginger
2 teaspoons Ground cinnamon
2 cup Chicken stock (or half stock, half white wine)
1 tablespoon Honey
2 teaspoons Cornstarch
2 teaspoons Lemon juice or water


Several hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently saute the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds.
Saffron Vegetable Couscous
Recipe Ingredients:
2 cups stock
teaspoon saffron threads, crushed
2 tablespoons olive oil
1 cups uncooked couscous
teaspoon hot pepper sauce
teaspoon salt
teaspoon freshly ground black pepper
1/3 cup chopped green onion tops
Recipe Method:
Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

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