Chicken Tagine with Sweet Potatoes and Prunes

10.26.2012



For a recipe that has the word prunes in it, this is fantastic. But then I love, love, love prunes. Especially in savory combinations with fruits and pork or chicken, spices. Exactly like this recipe for chicken tagine with sweet potatoes and prunes.
Our designated recipe from the book Around My French Table, by Dorie Greenspan turned out exactly as I expected. What I didn´t expect was for it to be so easy. In my mind the word tagine is synonymous with slow cooking, spices, sweet, exotic. The kind of food I always thought could only be produced with the right equipment, like a tagine, da-a, or in a restaurant because they have those great fires or pots or whatever.
So, while I never had an actual tagine, so then why am I comparing you might be thinking, it´s because it turned out the way I thought a tagine should taste.

By now you might´ve guessed that I absolutely loved this. I did. Big time. Ate it for two whole days in a row. Whole days as in lunch and dinner, lunch and dinner again. I would eat it again tonight if I had any left. That´s how much I loved it.
As for the recipe itself, the idea of cooking without browning the onions makes them almost dissapear by the time the tagine is done. After the onions, all those wonderful spices like saffron threads, star anise, cinnamon, cayenne and bay leaf are added. Then come the honey, prunes, seared chicken pieces and broth. Last, the sweet potatoes.


And off you go mind your own business, catch up with some food blog reading or take a look at your dashboard yet again, or simply watch the first episodes of the new season of Grey´s Anatomy (everything is a bit late in these latitudes). 
The tagine simmers away, undisturbed, the sweet potatoes, the prunes (did I tell you I love them), chicken thighs, the honey and spices melding together, absorbing a bit from each other and finally turning themselves wonderful shades of ocre and gold. 
All crowned in the end, when the plates are presented, with crunchy toasted sliced almonds. Because life is so much better when the nuts are toasted.
You can find the recipe here. And to see what our French Fridays with Dorie group made with it  visit this page. 




22 comments:

  1. This was a wonderful dish, wasn't it? So so tasty!

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  2. Oh this chicken looks delicious - I love the combination of prunes and sweet potatoes - unexpected and scrumptious!
    Mary x

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  3. I don't often use prunes in my recipes, but I'm a big fan of chicken and sweet potatoes so this recipe is a must try!

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  4. Beautifully done, Paula. I agree that the prunes were the best part :-)

    The almonds - now why didn't I do that?????

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  5. I have never tried prunes in a savoury situation but it really seems to suit here :D

    Cheers
    Choc Chip Uru

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  6. Wow, you got some great pictures. I had a hard time making this one look good, but I feel like that with most meat dishes. But it was tasty nonetheless.

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  7. I love prunes too. Whenever I tell anyone that, it's usually met with a snicker. But, really, they're delicious! Love this flavor combination.

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  8. I adore prunes! This looks like a perfect fall dish.

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  9. Ooh, great twist with the almonds.

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  10. I know! I thought it would have to complicated but Dorie made it SO easy. And SO good!

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  11. I'm glad you really enjoyed this one. I'll definitely consider making the original version, you have all convinced me this week.

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  12. I love tagines. I love prunes. I love sweet potatoes. I can't wait to try this! ~ David

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  13. Yum! I really liked this one too - especially the prunes and sweet potatoes! I just ate prunes in a mushroom risotto and they tasted so good in that as well. You got some great pics of this one (I found it kind of hard to photograph).

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  14. I'm with you on this one Paula! Loved it:) Tasty and easy, my favorite combination! Thanks for stopping by my cranberry cake post. I'm thinking of trying your limoncello glazed poppy seed cake but i want a cranberry coffee cake for Thanksgiving morning. Hope your weekend is off to a good start!

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  15. Stunning photos...I'm almost convinced to backtrack and try this one :)

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  16. Love that combination of ingrediens! Chicken and prunes ( a classic), and spices... Beautiful!

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  17. I'm not a fan of nuts in entrees, but those almonds look delish! Great job!

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  18. Paula, your presentation of the Chicken Tagine is just wonderful - it looks so delicious and it is certainly nice to read that you enjoyed this dish so much, prunes and all!

    By the way, I just adore the fabric in your pictures! Is it one of "your fabrics" again - I always enjoy looking at them!

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  19. I loved the prunes too! Your enthusiasm is so justified in this dish. I do wish I'd remembered to sprinkle with nuts. The almonds look just perfect!

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  20. Paula, I don't know how you do it. you got another post up before I even read this one! sounds like this dish will become a regular on your table. you might even decide to treat yourself to a tagine cooking pot! ;)

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  21. Paula, You made it sound as good as I found it to be. I didn't post until Sunday but we ate it Friday night for dinner and there was none left. Darn. Did you wait 45 minutes before lifting the lid of the pot? I peeked three times but it did not spoil the dish. I did add larger amounts of each spice and that additional flavoring did not overwhelm it. I loved this also. Used dates, not prunes although I have never met a prune I didn't like.

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