RCI-MT.006.1224.001

Moroccan Chicken and Prune Tagine

Name: Moroccan Chicken and Prune Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iraqi
Ingredients: 4 oz prunes; 4 oz dried apricots; 1/2 cup Toasted split almonds; 3 unit tbl Extra virgin olive oil; 8 unit x Portions Chicken; 1 tsp salt; 20 unit x Grinds black pepper; 1 unit lrg Onion; 2 unit x Cloves garlic; 1 tsp ground turmeric; 3 unit x cardamom pods; 1 tsp ground ginger; 2 tsp Ground cinnamon; 2 1/2 cup chicken stock (or half stock (half white wine)); 1 unit tbl Honey; 2 tsp cornstarch; 2 tsp lemon juice or water

Moroccan Chicken and Prune Tagine from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

prunes
4 oz
dried apricots
4 oz
Toasted split almonds
1/2 cup
tbl Extra virgin olive oil
3 unit
x Portions Chicken
8 unit
salt
1 tsp
x Grinds black pepper
20 unit
lrg Onion
1 unit
x Cloves garlic
2 unit
ground turmeric
1 tsp
x cardamom pods
3 unit
ground ginger
1 tsp
Ground cinnamon
2 tsp
chicken stock (or half stock
half white wine)
2 1/2 cup
tbl Honey
1 unit
cornstarch
2 tsp
lemon juice or water
2 tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Moroccan Chicken and Prune Tagine

Ingredients

Method

What Makes This Variant Distinct