Moroccan Chicken Tagine With Prunes  LoadingAdd to Favourites list

Orange List 4 servings


526 Kcal
13g Fat
79g Carbs
63g Net Carbs
30g Sugars
30g Protein

Moroccan chicken tagine with prunes is a simple recipe, yet it has a massive wow factor if you are hosting or simply making a delicious meal for you and your family.

The preparation time is about 15 minutes. After that, you just need to let it cook for 45 minutes.

This recipe is dairy, gluten, and grain-free, so wonderful for people with intolerances, and the almonds are optional.

Packed with nutrition, Eat Burn Sleep recipes, when eaten regularly in their variety, work synergistically with the body to aid maximum gut health, reduce inflammation, and heal your body to optimum health.

You can serve this tagine with saffron rice – mixing Yalda’s Moroccan and Persian heritage on the table – and it is also delicious with couscous, quinoa, or cauliflower rice!

Pair the Moroccan Chicken Tagine with Prunes with:

Fresh Quinoa Salad

Herbs & Avocado Salad

Carrot & Quinoa Salad


  • 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


  1. 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.

  2. 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.

  3. Add prunes and honey and let it cook for a further 10 minutes.

  4. 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.

  5. Serve the chicken in a dish. Decorate with the almonds and the sesame seeds. Enjoy!

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

Write a Reply or Comment

Explore More Recipes

EBS Member Only
A close-up of a bowl of quinoa with tomatoes and cucumber with herbs.

Fresh Quinoa Salad

30 mins
EBS Member Only
Mushrooms & Leeks Stir Fry

Mushroom & Leek Stir Fry

15 mins
EBS Member Only
plate with crab cakes and a side of salad leaves

Crab Cakes

20 mins
EBS Member Only
A glass jar of salad dressing with a bowl of honey at the side and a glimpse of lettuce in a bowl.

Honey & Mustard Dressing

5 mins