poultry

Tajine de poulet aux pruneaux et aux amandes

This tajine is a classic Moroccan dish combining chicken and juicy prunes with almonds. It’s an easy dish to make and can be served with couscous or rice.

  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1/2 cup pitted prunes
  • 1/4 cup slivered almonds, toasted

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