Tagine Chicken with Sweet and Prune Chutney
A rich and flavorful North African-inspired stew made with chicken, prunes, and a sweet chutney, all slow-cooked in a traditional clay pot.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in, skin-on
- ●2 medium sweet onionschopped
- ●1 cup prunespitted
- ●2 inches gingergrated
- ●2 teaspoons cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cinnamonground
- ●1 teaspoon saltflaky
- ●1/2 teaspoon black pepperfreshly ground
Instructions
- 1
Heat 2 tablespoons of oil in the bottom of a clay tagine or large Dutch oven over medium heat.
- 2
Add the chopped onions and cook, stirring occasionally, until they are softened and lightly browned, about 8 minutes.
- 3
Add the grated ginger, ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Cook for 1 minute, stirring constantly.
- 4
Add the chicken thighs and cook until they are browned on all sides, about 5-7 minutes.
- 5
Add the prunes, sweet onions, and 1 cup of water. Stir to combine.
- 6
Bring the mixture to a boil, then cover the tagine or Dutch oven and transfer it to the oven.
- 7
Bake for 30 minutes, then reduce the heat to 300°F (150°C) and continue to cook for an additional 20-25 minutes, or until the chicken is cooked through.
- 8
Serve the tagine hot, garnished with fresh parsley or cilantro, if desired.
- 9
To make the sweet and prune chutney, combine 1 cup of chopped prunes, 1/2 cup of chopped fresh cilantro, 2 tablespoons of honey, and 1 tablespoon of lemon juice in a blender or food processor. Blend until smooth.
- 10
Serve the chutney alongside the tagine, if desired.