This recipe is sponsored by California Prunes; we’re using their delicious fiber-rich prunes in today’s chicken tagine recipe. A ladleful of this soul-warming chicken tagine over a bed of steaming couscous is exactly what you need to warm you through and through. We start by sauteing onions in a tagine (or a dutch oven) until they’re soft with a hint of golden color. You want to take your time here because this will help build layers that please the palate. That’s why I love a good chicken stew or tagine – because, by the time you’re done, you’re left with a dish that’s hearty with layers and layers of incredible flavors. And it’s so simple to do with easy-to-find ingredients.
What is a tagine?
A tagine is the name of a dish that is named after the vessel that it is cooked in. A tagine is usually made from clay and has a signature dome-shaped lid. It is most commonly used in North African cooking. Most recipes for tagine are made in one pot from start to finish.
Ingredients for chicken tagine:
Chicken: You can use boneless, skinless chicken thighs or tenders for this recipe. I like to cut them evenly into small pieces so that all the chicken cooks in the same amount of time. I do suggest avoiding chicken breasts for this recipe as it’s quite lean and so the chicken isn’t too dry by the end. Chicken tenders work beautifully if you aren’t a fan of dark meat.Olive Oil: You’ll need a couple of tablespoons of olive oil to help brown the onions and then cook the chicken in.Aromatics: Onions, garlic, and ginger are what I like to call an aromatic trinity. These ingredients are commonly used to build aroma and flavors in parts of Asia and Africa.Spices: We’re using ground cumin, cinnamon, hot paprika, ground coriander, and turmeric to add flavor to our tagine. All the spices bloom when they hit the hot oil.Tomatoes: I use passata in my tagine. Passata is a very smooth tomato puree. Chicken Broth or Stock: Homemade or store-bought chicken stock will work for this recipe.Honey: Adds some sweetness and depth in the tagine.Chickpeas: Add another layer of texture. Chickpeas are often used when making a tagine.Carrots: I like to add a couple of sliced carrots to help elevate the natural sweetness of the dish. Don’t worry, even with all these sweet flavors, the tagine isn’t ‘sweet.’ It’s very well balanced from the salty chicken stock and savory spices.California Prunes: Prunes add natural sweetness to the tagine. The recommended daily serving is 4-5 prunes. This is less than 100 calories and supports digestive and bone health. Dried Apricots: Adds another layer of texture and flavor.Serving: I like to serve a chicken tagine garnished with roasted unsalted almonds and some fresh chopped cilantro. If you aren’t a fan of cilantro, feel free to swap it with fresh parsley. You’ll also want some prepared couscous to serve along with this flavorful recipe.
How to make a Moroccan chicken tagine:
Thank you to our friends over at California Prunes for sponsoring this post. We love working with companies that make good wholesome ingredients!
