Chicken Tagine With Prunes and Olives
- Total Time
- 1 hour, 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10chicken thighs with bone and skin
- Salt and black pepper
- 1medium onion, finely chopped
- 1tablespoon minced garlic
- 1teaspoon smoked paprika, the hotter the better
- 1teaspoon ground cumin
- 18pitted prunes
- 36pitted picholine or other green olives
- 1cup chicken stock
- 1tablespoon unsalted butter
- 1lemon, zest removed in thin strips
- 1tablespoon finely chopped fresh mint leaves
Nutritional analysis per serving (6 servings)
840 calories; 59 grams fat; 16 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 55 grams protein; 1090 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside.
- Step 2
Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up.
- Step 3
Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.
Private Notes
Comments
I disagree, and strongly so. Use proper hot smoked paprika and good quality olives, & the lemon & mint almost isn't needed. Your suggestion of extra honey would ruin it, and make it "exactly like every other tagine recipe I have" - bar the cinnamon & coriander usually added. This on's unusual, sharp-sweet taste; perfectly balanced as is. Some couscous, steamed summer veg & a good Rhone White are the only additions needed.
This was a big hit at our house and with all our guests. Very slight modifications. Used boneless, skinless thighs and breasts, but pan fried them brown and then deglazed with wine. Added a slight bit of cayenne to ensure that the smoked paprika was hot enough. Also added full juice of lemon at the end. Cooked for 40 minutes, set aside and reheated in the oven. As it was reheating guests kept getting whiffs of the dish and were crying to eat.
I have many favorite recipes for chicken tagines, and this is not going to be one of them. Prepared as written, with chicken atop the prunes and olives, it was a bust. It needed the lemon juice in the sauce, it needed the sauce to be reduced, and it needed a generous dollop of honey to tie the flavors together, and it needed the sauce smothering the chicken
. Having made those adjustments, I realized it was what I've been doing pretty much all along and didnt need this recipe.
I was excited about this recipe but was so very disappointed. Tasted just like any regular stewed chicken recipe.
I used 10 whole leg quarters instead of just thighs, substituted green olives with Kalamata (because that's all that was on hand), and doubled the ingredients. I forgot the lemon at the end. I could imagine how delicious it would have been with it. Everyone loved it even without the lemon/lemon zest.
This was great! I used dates instead of prunes and boneless skinless thighs, which is what I had on hand. Also just squeezed some lemon juice on the end. The sauce was great soaked up with some crusty bread!
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