Fresh Nectarine And Plum Moroccan Chicken Tagine Recipes

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CHICKEN TAGINE WITH PLUMS AND SPICES



Chicken Tagine With Plums and Spices image

A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.

Provided by Chef Kate

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil
1 large chicken, cut into eight pieces
fine sea salt
1 teaspoon fresh ground white pepper
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Madras curry powder (optional)
1 large onion, thinly sliced
1 head garlic, cloves peeled and thinly sliced
1 tablespoon chopped fresh ginger
2 tablespoons preserved lemons, rind only, flesh discarded, finely chopped
2 tomatoes, peeled, seeded, and chopped
4 prunes, quartered and stones removed
1 1/2 cups chicken stock or 1 1/2 cups water
2 tablespoons almonds, slivered, toasted
2 cups couscous, cooked

Steps:

  • Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
  • Season the chicken generously with salt and pepper.
  • When the oil is hot, place the chicken pieces skin-side-down in the pot.
  • When the oil starts to sizzle, reduce the heat to medium.
  • Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
  • Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
  • Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
  • Add them to the tagine, covering the chicken.
  • Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
  • Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
  • Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
  • To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
  • Garnish with almond slivers.

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