Entree: Morocco – Moroccan Jewish Cuisine – Tagine with Dried Fruits (A Moroccan Jewish slow-simmered chicken tagine stewed with warm spices, dried fruits, honey, and toasted almonds)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced (about 9 g)
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 cinnamon stick (about 5 g) plus 1/2 tsp (1 g) ground cinnamon
- Pinch saffron threads, steeped in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) chicken stock
- 8 oz (225 g) pitted prunes
- 6 oz (170 g) dried apricots, halved
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) granulated sugar (optional, for extra sweetness)
- 1/2 cup (65 g) blanched almonds, toasted
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Salt to taste, about 1 tsp (5 g)

Instructions

1. Soak saffron threads in 2 tbsp (30 ml) warm water. Place prunes and apricots in a bowl and cover with hot water to rehydrate while preparing the tagine, about 10–15 minutes; drain and set aside.
2. Heat olive oil and butter in a heavy skillet, Dutch oven, or tagine base over medium-high heat. Season chicken thighs with salt and brown on both sides until golden, about 4–5 minutes per side; remove and set aside.
3. Reduce heat to medium and add sliced onion to the same pot. Sauté until soft and translucent, about 8 minutes. Add garlic, ground ginger, turmeric, ground cinnamon, and black pepper; cook 1–2 minutes until fragrant.
4. Stir in saffron with its soaking water, chicken stock, honey, and lemon juice. Return browned chicken to the pot, nestling pieces into the sauce. Bring to a gentle simmer.
5. Add the drained prunes and apricots, cover, and cook gently for 30–40 minutes until chicken is tender and fruit has softened, turning the chicken once halfway through.
6. Remove the lid and, if the sauce is too thin, simmer uncovered for 5–10 minutes to thicken slightly. Taste and adjust seasoning, adding sugar if more sweetness is desired.
7. Stir in half of the toasted almonds and sprinkle the remaining almonds and chopped cilantro or parsley over the tagine before serving. Serve hot with couscous or crusty bread.