Dried plums. That is so much classier than prunes, don’t you think? I personally have nothing against prunes, but for some reason they have a stigma associated with them. They really give this Chicken Tagine a sweet flavor among the heavy spices. They also add some nice texture. I think that Craisins would work well in place of the prunes – if you’re one of those folks who don’t like dried plums.
When you make this dish, be careful with the paprika. A little goes a long way, and there is some definite kick. I actually used cayenne instead, and it was a little over the top. Regardless of which you choose, if you use too much, or if the spice is more than you prefer, a little brown sugar can help balance things out.
Word of caution – when you add the spices to the hot pan, make sure the exhaust fan is on. Keep your face away from the pan. The spices definitely smoke a little and can irritate the eyes. The smoking is fine, and so is a little bit of the spice sticking to the pot. Just scrape the bottom of the pan with a wooden spoon when you add the broth.
While the tagine can stand on its own, I wanted to keep things authentic. I prepared a couscous dish to go with the tagine. Prepare a box of couscous according to the directions. While it’s simmering, sautee a medium zucchini that you have cut into bite sized pieces. When they just start to brown, toss in a half can of chick peas. After a few minutes in the pan, add all of this to the couscous with a handful of golden raisins. Stir and serve under the tagine to soak up the delicious sauce. Thanks to Cooking Light for the tagine recipe.
One last note. I cooked the chicken longer than the 10-minutes called for by the recipe. I think the breast meat dried out a little by doing so. The sauce doesn’t thicken, so no need to cook longer. Dark meat may solve this problem as well.
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