miércoles, 28 de enero de 2015

Chicken Tagine with Dried Plums


  • 1 pound diced chicken (or lamb), trimmed of most of its fat
  • 1 large onion, peeled and sliced
  • 1 teaspoon freshly ground white pepper
  • 4 teaspoon La Kama Tagine spice
  • 1 pinch saffron
  • 1 pinch salt
  • 1 preserved lemon
  • 12 dried plums (you could also use apricots or 3/4 Cup of raisins)
  • 4 cloves garlic, peeled and chopped
  • 2 tablespoons culinary argan oil
  • 1/4 cup whole blanched almonds, lightly toasted for serving
  • chopped coriander, for serving


Preheat the oven to 300F. Place meat in a tagine. (You may wish to brown it in argan oil in a skillet first and transfer the browned meat to the tagine.) Add the rest of the ingredients and put on the lid. Place tagine on the lowest rung in the oven for
2 1/2 to 3 hours.  Enjoy!

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