Tajine de poulet aux pruneaux

This tajine of chicken with prunes is a classic Moroccan dish that’s full of flavor. It’s simple to make and packed with delicious ingredients.

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 cups chicken stock or broth
  • 1 cinnamon stick
  • 2 tablespoons honey
  • 1/2 cup pitted prunes (dried or fresh)

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and spices and cook for 1 minute more. Add the chicken and cook until lightly browned, about 5 minutes. Add the stock, cinnamon stick and honey and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Add the prunes and simmer for 10 minutes more. Serve over couscous or rice.

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