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Chicken tagine with dried fruits

Chicken tagine with dried fruits

- Number of people : 6

- Preparation time: 15 minutes

- Cooking time : 1 hour

- Necessary accessories: rosette, stone, wok


- 1 kg of chicken breasts

- 200 g dried apricots

- 100 g prunes

- 3 handfuls of almonds

- 2 handfuls of sultanas

- 2 shallots

- 1 bunch of coriander

- 3 tablespoons of kefta spices

- Sufficient salt

- Sufficient oil


Cut the chicken breasts into large cubes and marinate them for 20 minutes in a large dish with 2 tablespoons of oil and 2 tablespoons of kefta spices. Meanwhile, prepare the Augoust oven with the rosette and the stone. Raise the temperature to 200°C.

Peel and finely chop the shallots. Pour enough oil into the wok and add the shallots. Place the wok in the oven, close and cook for 3 minutes. Stir with a spatula, add salt and continue cooking for a few moments. Add the chicken pieces, mix well and add salt. Close the oven and cook for 10 to 15 minutes, stirring occasionally.

Add the dried fruit and moisten with water. Add a little salt and the rest of the kefta spices. Leave to cook in the oven for 45 minutes without adding the log. The dish will continue to simmer. During this time, remove the leaves from the coriander. When the tagine is ready, check the salt and spice seasoning and sprinkle with the coriander leaves. Serve with semolina.


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