and Prune Tagine HT
MC Moroccan 140mins
4 Hot Poultry Tajine Main Course
Eggless Dairy Free Morocco
North African Africa
large Chicken Portions, skinned and halved
tbsp Vegetable Oil
teasp Ground Allspice
teasp Black Pepper
teasp Ground Cinnamon
teasp Cumin Seeds
teasp Ground Nutmeg
teasp Ground Turmeric
pitted Prunes (substitute with 12 pitted and halved dates if preferred)
large Onions, sliced
tbsp freshly grated Ginger
Garlic Cloves, crushed
Heat the oil in a large flameproof casserole or saucepan until hot. Add the
chicken pieces and brown on all sides.
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.
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.
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.