Chicken Tagine with Dried Fruit
Serves: 4
  • 1 tbsp olive oil and 1 tbsp butter
  • 2 tbsp slivered almonds
  • ½ sweet onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • pinch of saffron
  • 2 cinnamon sticks
  • 2 tsp coriander seeds, crushed
  • 6 boneless, skinless chicken thighs, cut into bite size pieces
  • Water, chicken or vegetable broth
  • 6 dried prunes or dates
  • 10 dried apricots, sliced
  • ½ cup dried cherries
  • 2 tbsp organic honey
  • ½ tsp of PC Black Label Ras El Hanout Spice Blend
  • Kosher salt and fresh cracked black pepper
  • Garnishes – steamed baby sweet peas, additional dried fruit, chopped cilantro, sesame seeds and prepared couscous
  1. Heat the butter and oil in a tagine or heavy casserole baking dish. I used a heavy cast iron dutch oven and had no problems cooking this low and slow.
  2. Stir in the almonds and lightly toast them until they are golden brown. Be careful not to burn them. Nothing worse than burnt nuts.
  3. Add the onion and garlic, stir and cook over low heat until translucent and starts to brown. Stir in the minced ginger, saffron, cinnamon sticks and crushed coriander seeds.
  4. Add the cubed chicken thighs and stir to make sure everything is nicely coated. Sauté for five minutes.
  5. Next, pour enough water or broth to cover the chicken and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until chicken is tender.
  6. Add the prunes or dates, apricots and cherries, stir to mix and cover. Simmer for 20 minutes.
  7. Stir in the honey and PC Black Label Ras El Hanout Spice Blend and simmer for another 10 minutes. Season to taste with salt and pepper.
  8. If it is too watery, allow to simmer and thicken with lid off for five minutes.
  9. Garnish with baby sweet peas, additional dried fruit, cilantro, sesame seeds and serve with couscous if desired.