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Chicken and Prune Tagine

Ingredients

• 4 large Chicken Portions, skinned and halved
• 1 tbsp Vegetable Oil
• 1/2 teasp Ground Allspice
• 1/2 teasp Black Pepper
• 1 teasp Ground Cinnamon
• 2 teasp Cumin Seeds
• 1/2 teasp Ground Nutmeg
• 1 teasp Ground Turmeric
• 200g/7oz pitted Prunes (substitute with 12 pitted and halved dates if preferred)
• 2 large Onions, sliced
• 1 tbsp freshly grated Ginger
• 3 Garlic Cloves, crushed
• Salt
• 360ml/12fl.oz. Chicken Stock

Method

1. Heat the oil in a large flameproof casserole or saucepan until hot. Add the chicken pieces and brown on all sides.
2. Add the allspice, black pepper, cinnamon, cumin seeds, nutmeg, turmeric, , prunes, onions, garlic, to the chicken and cook, stirring, over a medium-high heat for about 5 minutes, until the onions are soft and the mixture is aromatic.
3. Add the stock, season with salt, mix well then bring to the boil. Reduce the heat to very low, cover and cook very gently for 2 hours, stirring from time to time.
4. At the end of the cooking time, uncover and boil rapidly to slightly reduce and thicken the cooking liquor if necessary. Serve hot over rice or couscous.

Hazel Ryder