This Moroccan Chicken Tagine with Prunes is a simple yet incredibly flavorful dish that’s perfect for entertaining or enjoying a comforting, nutritious meal at home. With only 15 minutes of preparation time and 45 minutes of cooking, this tagine is both easy and impressive.
The Moroccan chicken tagine is naturally dairy-free, gluten-free, and grain-free, making it ideal for people with food intolerances. Optional almonds add a crunchy texture and extra nutrients if desired.
What sets this Moroccan chicken tagine apart is not only the delicious spice blend but the nutrient-rich ingredients. Prunes are a fantastic source of fiber, potassium, and antioxidants. They support digestion, bone health, and blood sugar regulation while adding a beautiful depth of sweetness to the dish.
Sesame seeds, often sprinkled on top or stirred in, provide healthy fats, calcium, magnesium, and powerful antioxidants like sesamin and sesamol. These seeds support heart health, reduce inflammation, and aid hormone balance.
Eat Burn Sleep recipes like this Moroccan chicken tagine are crafted to promote gut health and reduce inflammation. When consumed regularly, the diverse anti-inflammatory ingredients work in harmony with the body to support long-term wellness and healing.
Serve your Moroccan chicken tagine with fluffy saffron rice—a beautiful nod to Yalda’s Moroccan and Persian heritage—or pair it with quinoa or even cauliflower rice for a lighter option.
Delicious, nourishing, and healing all at once, this is a dish you’ll want to come back to again and again.
Ingredients
- 4 chicken legs (you can use any cut, keep the skin on. 2 cups or 250g of chicken per person, bones included)
- 2 large onions
- 2 cloves of garlic
- 1 1/8 cups or 200g of prunes
- 1 cup or 150g of flaked or blanched almonds
- 2 tbsp of honey
- 1 pinch of saffron
- 1 tsp of freshly grated ginger
- 1/2 tsp of cinnamon
- 1 tbsp of sesame seeds
- salt, pepper, sunflower, or olive oil
Directions
In a large pot, brown the chicken in a little bit of oil. Add the sliced onion and crushed garlic. Season with salt and pepper and make the onions sweat for about 7 minutes on medium heat.
Add the saffron, cinnamon, and fresh ginger. Pour 300ml of water in the pot and bring to the boil. Reduce the heat and let it simmer for 30 minutes.
Add prunes and honey and let it cook for a further 10 minutes.
In a small pan, brown the almonds, being careful not to burn them. The trick is to remove them from the heat when they just start to brown as they carry on cooking afterward.
Serve the chicken in a dish. Decorate with the almonds and the sesame seeds. Enjoy!
Serving Tips
Pair the Moroccan Chicken Tagine with Prunes with:
• Fresh Quinoa Salad
• Herbs and Avocado Salad
• Carrot and Quinoa Salad
Storage Tips
It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.
