Ingredients

Adjust Servings:

	1/4 cup extra virgin olive oil
	1 large chicken, cut into eight pieces
	fine sea salt
	1 teaspoon fresh ground white pepper
	1 teaspoon ground coriander
	1 teaspoon turmeric
	1 teaspoon ground cumin
	1 teaspoon madras curry powder (optional)
	1 large onion, thinly sliced
	1 head garlic, cloves peeled and thinly sliced
	1 tablespoon chopped fresh ginger
	2 tablespoons preserved lemons, rind only, flesh discarded, finely chopped
	2 tomatoes, peeled, seeded, and chopped
	4 prunes, quartered and stones removed
	1 1/2 cups chicken stock or 1 1/2 cups water

Nutritional information

1073.8

Calories

472 g

Calories From Fat

52.5 g

Total Fat

12.4 g

Saturated Fat

175.2 mg

Cholesterol

321.1 mg

Sodium

89 g

Carbs

7.5 g

Dietary Fiber

8.3 g

Sugars

59.3 g

Protein

551g

Serving Size

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Chicken Tagine With Plums And Spices

Name: Chicken Tagine With Plums And Spices
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: : 1/4; : 1; : 1; : 1; : 1; : 1; : 1; : 1; : 1; : 1; : 2; : 2; : 4; : 1 1/2

Features:

Cuisine:

American

Pretty good! I added some potatoes and chick peas to the broth because there was so much of it, and turned it into a very hearty one-pot meal!

80 min
Serves 4
Easy

Ingredients

1/4
1
1
1
1
1
1
1
1
1
2
2
4
1 1/2

Directions

Chicken Tagine With Plums and Spices, A recipe from Eric Ripert of Le Bernadin, it is subtly spicy Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert , Pretty good! I added some potatoes and chick peas to the broth because there was so much of it, and turned it into a very hearty one-pot meal!, This is so so tasty! used a whole chicken that I cut up and had it in the oven in 20 minutes I did use a 12 inch Le Creuset Tagine which I found not to use all the liquid called for And even then it did escape the tagine I did brown stove top, then added the rest of the ingredients except for the almonds and minus most of the broth Baked at 325 degrees for 1 hour This will come out fall apart tender It was so soft I couldn`t arrange the food for a photo shoot! LOL! A must make!!! Thanks!!!

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Steps

1 Done	Place a Tagine (or Large Heavy-Bottomed Casserole) at Least 10 Inches in Diameter Over High Heat, and Add the Oil.
2 Done	Season the Chicken Generously With Salt and Pepper.
3 Done	When the Oil Is Hot, Place the Chicken Pieces Skin-Side-Down in the Pot.
4 Done	When the Oil Starts to Sizzle, Reduce the Heat to Medium.
5 Done	Sprinkle 1/2 Teaspoon Each of the Coriander, Cumin, Turmeric, and Curry Powder (if Using) Over the Chicken.
6 Done	Cook Until the Chicken Is Golden Brown, About 15 Minutes (check Regularly to Make Sure That the Chicken Is not Sticking to the Pan).
7 Done	Spread the Onion, Garlic, Ginger, and Tomatoes on a Cutting Board, and Season Generously With the Salt and Pepper.
8 Done	Add Them to the Tagine, Covering the Chicken.
9 Done	Sprinkle With the Remaining Coriander, Cumin, Turmeric, and Curry Powder.
10 Done	Add the Lemon Rind and Chicken Stock, Cover, and Cook For 15 Minutes, or Until the Vegetables Are Tender.
11 Done	Add the Plums and Cook For a Further 15 Minutes or Until Chicken Is Tender (it May Take a Little Longer If Youre Using a Tagine).
12 Done	to Serve, Place About 1/2 Cup of Couscous on Each Plate, Top With a Few Pieces of Chicken, and Spoon Some Cooking Liquid and Vegetables Over Each Plate.
13 Done	Garnish With Almond Slivers.