Chicken tagine with prunes and almonds and black labrador narration

tagine

Hello! It’s Hugo writing today’s recipe. I have a feeling the bossy, yellow-haired one often refers to me as the ‘neurotic canine’ or some such. She’s a fine one to talk β€” you should have seen the state she was in when I was ill recently *evil cackle*. I’m not going to say anything bitchy about her though because she takes me for a nice long walk everyday, if I do abandon her the second we set out, only coming back to shake my dripping, muddy self all over her. This tagine was paw-licking-good, although I might suggest that next time she remove the prune stones. I don’t mind crunching on bones, but stones are for girls. In fact, I spat them out and left them for the hens!paws

Ingredients (serves 4)

3 tablespoons of olive oil

2 medium onions, chopped

3 cloves of garlic, crushed

8 chicken thighs

Juice of half a lemon

1 teaspoon fresh ginger, grated

2 teaspoons cinnamon

1 teaspoon turmeric

1 teaspoon coriander

Sea salt and freshly ground black pepper

Bay leaf

Two generous tablespoons of orange marmalade (or apricot jam)

400g dried prunes

200g almonds, roughly chopped

500ml chicken stock

Fresh coriander to serve

Preheat the oven to 180Β°C. Gently brown the onions, garlic and chicken in the olive oil in a medium-sized casserole dish. Once golden brown (after about eight minutes), add the lemon juice, seasoning and spices and continue to brown for a further five minutes. Add the marmalade (or jam), prunes, almonds and chicken stock and bring to a gentle simmer. Cook in the oven for about an hour and a half or until the sauce is beginning to caramelise slightly.
I served this with spicy cauliflower.
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19 responses to “Chicken tagine with prunes and almonds and black labrador narration

  1. Hi Hugo!! Lovely narration, you are quite prolific!!! Love the tagine and I am with you on the pits in the prunes. LOL!! This was so cute, seriously it’s a great recipe.

  2. Sounds wonderful, we’re drooling and dribbling just thinking about it. Wish our two legged cook/walker would make it for us too (without the stones), sending lots of doggie love, Dotty & Freddy (aged 1 and 12)

    • Bonjour Dotty et Freddy πŸ™‚ I hear that you, Dotty suffered from the same thing as me recently, Piroplasmosis 😦 That wasn’t much fun was it? Still, at least I got some sympathy home-cooked red meat out of it πŸ™‚

      • Oh i was very poorly Hugo and not my normal crazy collie self for a few days. It’s my first birthday today by the way (bones and shoes to chew very welcome) and I see that my other non-cook man owner (the cook one has gone away) has taken delivery of half a muntjac deer….presumably for me? At least that’s what I thought when trying to wrestle it off the kitchen table earlier πŸ™‚

  3. Well of course you would have thought it’s for you. Especially if it’s your birthday! How can half a muntjac deer on the kitchen table NOT be for you? I’ve been banned from the kitchen for the foreseeable because I jumped up onto the table and stole a custard tart yesterday. The bossy, yellow-haired one was NOT a happy bunny. She said some very strange words 😦

  4. Such a cute format! And more importantly, a delicious-sounding recipe! I’ve been jonesing to make a tagine and will have to use this recipe! Thanks, Hugo! πŸ™‚

  5. I loved this post! Sounds delicious, and your writing is really entertaining and creative. Will definitely be checking out more of your stuff!

Comments :-)

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