Chicken and plum tagine

Ingredients – serves 6

For the tagine:

  • 4 large chicken breast fillets
  • 4 red onions
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 70 g tomato purée
  • 800 ml chicken stock
  • salt and black pepper
  • 500 g dried pitted prunes
  • a small bunch of fresh coriander
  • a handful of almonds

To serve:

  • steamed couscous


Make the tagine:

  • Peel and chop the onions. Heat the olive oil in a large frying pan, tip in the chopped onions and fry over a medium heat for 5 minutes to soften.
  • Cut the chicken breast into small strips, add to the onion and fry for another 5 minutes, then add all the spices.
  • Pour in the chicken stock and the tomato purée, season with salt and pepper.
  • Bring to a boil for 5 minutes, then simmer over a low heath for 10 minutes.
  • Cut the prunes in half, throw into the pan and simmer for another 10 minutes.
  • Remove the tagine from the heath. Pick the leaves from the coriander and roughly chop with the almonds, scatter over the tagine.
  • Serve with the steamed couscous


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