Tag Archives: chicken and prune tagine

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 — 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 180°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.