Tagine aux pruneaux et aux amandes
About the Dish:
Tagine aux pruneaux et aux amandes is a traditional Moroccan dish that combines the sweetness of prunes with the nuttiness of almonds. This slow-cooked stew is typically made with lamb or chicken, but can also be made vegetarian by using potatoes or other vegetables as the main ingredient. The tagine gets its name from the earthenware pot in which it is traditionally cooked, but it can also be made in a regular pot or a slow cooker.
|Ground cumin||1 tsp|
|Ground cinnamon||1 tsp|
|Ground ginger||1 tsp|
|Vegetable oil||2 tbsp|
|Black pepper||to taste|
- Step 1: Season the chicken thighs with salt and black pepper. In a large pot or tagine, heat the vegetable oil over medium heat. Brown the chicken thighs on both sides, then remove them from the pot and set aside.
- Step 2: In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent. Add the ground cumin, ground cinnamon, and ground ginger. Cook for another minute until fragrant.
- Step 3: Return the chicken thighs to the pot. Add enough water to cover the chicken. Bring to a simmer, then reduce the heat to low, cover, and cook for about 1 hour, until the chicken is tender.
- Step 4: While the chicken is cooking, pit the prunes and roughly chop the almonds. After 45 minutes of cooking, add the prunes and almonds to the pot. Continue to cook for another 15 minutes.
- Step 5: Taste and adjust the seasoning with salt and black pepper if needed. Serve the tagine aux pruneaux et aux amandes hot with couscous or crusty bread.