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Chicken and Prune Tagine   HT  MC  Moroccan  140mins  



Serves 4   Hot  Poultry  Tajine Main Course  Eggless Dairy Free  Morocco  North African  Africa  



4 large Chicken Portions, skinned and halved

1 tbsp Vegetable Oil 

1/2 teasp Ground Allspice

1/2 teasp Black Pepper

1 teasp Ground Cinnamon 

2 teasp  Cumin Seeds 

1/2 teasp Ground Nutmeg

1 teasp Ground Turmeric 

200g/7oz pitted Prunes (substitute with 12 pitted and halved dates if preferred)

2 large Onions,  sliced

1 tbsp freshly grated Ginger 

3 Garlic Cloves, crushed 


360ml/12fl.oz. Chicken Stock 




1. Heat the oil in a large flameproof casserole or saucepan until hot. Add the chicken pieces and brown on all sides.  


2. Add the allspice, black pepper,  cinnamon, cumin seeds, nutmeg, turmeric, ,   prunes, onions, garlic, to the chicken and cook, stirring, over a medium-high heat for about 5 minutes, until the onions are soft and the mixture is aromatic. 


3. Add the stock, season with salt, mix well then bring  to the boil. Reduce the heat to very low, cover and cook very gently for 2 hours, stirring from time to time. 


4. At the end of the cooking time, uncover and boil rapidly to slightly reduce and thicken the cooking liquor if necessary. Serve hot over rice or couscous.






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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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