The Food Of Morocco
Chicken Tagine with Prunes and Almonds in The Style of The Rif Mountains
Page 276
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
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Zosia from Toronto, ON
This was a recipe of many firsts for me: the first time cooking a tagine and the first time cooking in a tagine. I've had Moroccan food but my family hasn't so I chose this dish as a gentle introduction to the cuisine. The spices and ingredients were familiar, it was the combination and the cooking method that were new.
First, onions were steamed with ginger and turmeric; browned chicken pieces, that had been dry rubbed with cumin, were added to the mix. At this point, the dish was covered with parchment (no need to actually use a tagine, just a stove top-safe casserole) to cook slowly over low heat. Prunes, simmered in water with cinnamon, were added at the end and heated through. The final touch was a generous amount of sauteed almonds.
It wasn't a very saucy dish like a braise or stew, but what was there, was intensely flavoured and delicious. The chicken was moist and flavourful and nicely complemented by the other components.
I must admit that though I prepped all of the prunes, I added only half to ensure my family would eat the dish.....and they did....with relish!
(edited 12th January 2012) (2) comment (7) useful
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