This Chicken Tajine with prunes and almonds is part of the Moroccan national dish recipes, the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables.
The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. A favorite chicken dish is chicken tagine with preserved lemons and green olives, other popular versions include beef with almonds and quinces, lamb with apricots, and of course chicken with almonds and prunes.
The tajine is named after the earthenware pot in which it is cooked. The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. Tajines can also be cooked in a conventional oven or on a stovetop.
Tajine is traditionally cooked over hot charcoal leaving an adequate space between the coals and the tajine pot to avoid having the temperature rise too fast. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours. Smaller pieces of charcoal are reserved for cooking brochettes (barbecue) and other grilled meats.
In my house this stew is regular at our table, my own favorite is the one I am preparing today, and my husband’s favorite is kafta tajine with eggs.
Ingredients
- 4 chicken thighs
- 4 chicken legs
- 2 boneless chicken breasts
- 4 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon powdered cinnamon
- ¼ teaspoon powdered ginger
- ½ teaspoon powdered saffron optional
- 2 large onions chopped
- 1 teaspoon sugar
- 1 cup dried prunes
- 1 cup Fried almonds
- 1/4 tsp sesame seeds
Instructions
- Cut the chicken into cubes season with all the spices, add the chopped onion and the oil. Combine well and let it marinate for 20 minutes.
- Heat the olive oil in a large skillet. Add the sugar, let it bubble up and get brown and then throw in the chicken, and sear it well on all sides until it gets golden dark brown on all sides. Add water along with the marinade juices enough to cover the chicken. Let it simmer until chicken is tender, about 20 minutes.
- While the chicken is cooking, put the prunes in a small bowl, cover with warm water let them stand for 10 minutes. Add the prunes and let that simmer for 5 minutes.
- In a small frying pan full with hot vegetable oil fry the almonds until they turn lightly brown and then take them out quickly (cause hey continue to cook and if they burn, they will be bitter) and put them on paper towels to remove any excess grease. Meanwhile in a clean small frying pan toast some white sesame seeds for 1 minute.
- Arrange the meat and the prunes on a serving platter, pour the sauce over the meat and prunes. Garnish the tajine with the almonds and the sesame seeds.
- Serve with steamed couscous.
- Serves 6 to 8.
Nutrition
Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in a vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices.
In Morocco tajines are usually eaten with bread, when I found some puffy pita bread (next closest thing to Moroccan bread) I also serve it with bread, but most of the times, I steam some couscous and serve them together.
Happy Cooking!
37 thoughts on “Chicken Tajine with prunes and almonds”
This is a great Mother’s Day recipe. Why? Because I know my mom would love it.
Thank you Renee!! Happy mother’s day!! I do love this recipe
I don’t think I have ever tried Moroccan food. This definitely sounds delicious. Happy Mother’s Day.
Thanks Wendy! Happy Mother’s day, I love Moroccan, but this is definitely my favorite!
I have to pull out my tagine and give this recipe a try, it looks so very good!!
Tara! Happy Mother’s day! Please do! this is delicious! let me know hoe it turn out!
This is absolutely gorgeous! I love your presentation and your dish is making me drool! I can’t wait to give this one a try!
Hello Val! Thanks Happy Mother’s Day! it is soo good! my favorite part is the crunchy fried almonds!
Those pots are so beautiful and this dish looks just perfect. Love the crunch almonds!
Hello Kelly!
Happy Mother’s Day, thank you so much, the almonds are great, you are totally right!
I need to dust off my tagine! Your chicken looks fantastic!
Hello Liz!
Happy Mother’s Day, dust it off cause this tajine is really something you must try it…
XOXOXO
I’d need to make this in the oven maybe in a Dutch oven?
Cindy! it would work great in a dutch oven, follow the recipe.. you will not be disappointed! Happy mother’s day!
Thank you for this very informative post, Gaila. I love learning about other cultures and traditions – especially when it involves food! =) P.s. As an egg fan, I’m glad to know the delectable tajine also features eggs on occasion.
Hi Kim! thank you so much for stopping by! Happy Mother’s day!! I am really glad you enjoyed my post!
I’ve always wanted to try a Tajine, this recipe looks deceptively easy. I can’t wait to try it.
Hello Mary,
Glad to see you like my post, is really easy! you won’t regret it.
What a beautiful dish for Mother’s Day!
Hello Susan,
Thank you for stopping by!
Wow this sounds like something I’d love. I can just feel the flavor!!
First, thank you for visiting my blog! I really appreciate it. Next, this meal looks so delicious and amazing! Thank you for sharing it! I cannot wait to try it for my husband, I know he will be thrilled!
Ohh my sweet Terri, it’s my pleasure, I did really enjoy your mimosa recipe yesterday! I hope you had a great Sunday! thank you for stopping by!
We got on a tajine kick this winter, but now I really need to make this one. I can just taste those flavors!
Hey Sarah!! it is in fact delicious, in every bite you can fell all the spices and sweetness from the prunes. Thanks for stopping by.
What a beautiful dish. I would love to cook with a tagine…if only I had the room for one of them in my kitchen!
Hello Shaina!
You could cook this in a heavy bottom pot also, give it a try, you won’t regret it!
I’ve always wanted a tajine because they’re so pretty! All the flavors and textures in this stew sound amazing. Tell me why I keep picturing Katniss and her lamb stew with dried plums? 😉
Joy!! hahahaha, I can totally picture Katniss! hehehe You should definitely try this, the flavors are just amazing.
Thanks for stopping by.
This totally makes me think of Mom – she loves prunes and almonds in almost everything!
Hey Sarah!
You should then try it with your Mom, you won’t regret it!
Thanks for stopping by! I am obsessed with your Challah recipe! I think I am going to try it this weekend!
I saw this on your site and meant to comment, but then my internet went out and I completely forgot! This dish looks and sounds so unbelievably comforting and delicious! Yum!!! Hope you had a wonderful Mother’s day, pretty lady! Thanks for sharing another wonderful dish! Cheers and hugs ♡
Hey Cheyanne! I did had a great day on Sunday! where have you been? haven’t heard from you in ages! busy bee!
XOXO
I LOVE all of the colors in your photos. Your tajine sounds great, too.
Lauren! Hi!
Thanks, I loved your chicken Tikka recipe, looks so creamy and easy!
Love a good hearty tarjine stew like this! Interesting idea to add prunes too.. I don’t often use them in savoury cooking so thanks for the idea.
Thalia!
I am glad you stopped by! all the way from down under! In Morocco they use to add fruits like prunes or apricots to their tajines, and I found that to be very luscious and I love sweet and savory when it well done and subtle and this is a great way of doing that! Give it a try you won’t regret! I used poulet mais tu peux utiliser surtout agneaux avec les pruneaux!
Merci et à bientôt
Gaila