CHICKEN TAGINE WITH PLUMS AND SPICES

Chicken Tagine With Plums and Spices image

A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.

Provided by Chef Kate

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup extra virgin olive oil
1 large chicken, cut into eight pieces
fine sea salt
1 teaspoon fresh ground white pepper
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Madras curry powder (optional)
1 large onion, thinly sliced
1 head garlic, cloves peeled and thinly sliced
1 tablespoon chopped fresh ginger
2 tablespoons preserved lemons, rind only, flesh discarded, finely chopped
2 tomatoes, peeled, seeded, and chopped
4 prunes, quartered and stones removed
1 1/2 cups chicken stock or 1 1/2 cups water
2 tablespoons almonds, slivered, toasted
2 cups couscous, cooked

Steps:

Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil.
Season the chicken generously with salt and pepper.
When the oil is hot, place the chicken pieces skin-side-down in the pot.
When the oil starts to sizzle, reduce the heat to medium.
Sprinkle 1/2 teaspoon each of the coriander, cumin, turmeric, and curry powder (if using) over the chicken.
Cook until the chicken is golden brown, about 15 minutes (Check regularly to make sure that the chicken is not sticking to the pan).
Spread the onion, garlic, ginger, and tomatoes on a cutting board, and season generously with the salt and pepper.
Add them to the tagine, covering the chicken.
Sprinkle with the remaining coriander, cumin, turmeric, and curry powder.
Add the lemon rind and chicken stock, cover, and cook for 15 minutes, or until the vegetables are tender.
Add the plums and cook for a further 15 minutes or until chicken is tender (It may take a little longer if you're using a tagine).
To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate.
Garnish with almond slivers.

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