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Chicken with Dried Fruit and Peppers

This image courtesy of Colin Ericcson

The dried fruit sweetens the tagine and if you serve preserved or fresh lemon wedges with it, the dish is balanced with tart, spicy and sweet flavors.

Makes4 to 6 servings

Cooking Methodbraising, sauteeing

CostModerate

Easy

Total Timeunder 2 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Moodadventurous

Taste and Texturesavory, spiced, sweet, tangy

Ingredients

  • Medium or large tagine
  • 3 tbsp avocado or olive oil 45 mL
  • 3 onions, cut into quarters 
  • 1 tbsp Ras el Hanout 15 mL
  • 6 skinless bone-in chicken thighs (about 2 lbs/1 kg) 
  • 3 red bell peppers, cut into eighths 
  • 15 dried apricots, cut in half 
  • 15 pitted prunes, cut in half 
  • ¼ cup chopped dried figs 60 mL
  • 3 tbsp chopped dates 45 mL
  • ½ cup chicken broth or water 125 mL
  • 4 to 6 Preserved Lemons or fresh lemon wedges 

Instructions

  1. In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and ras el hanout and cook, stirring, for 5 minutes. Add chicken, meaty side down sliding thighs around and moving onions away from bottom so that flesh is in direct contact with bottom of tagine. Cook for about 5 minutes or until chicken is browned on meaty side.

  2. Using tongs, turn chicken over. Add bell peppers, apricots, prunes, figs and dates. Pour broth over and bring to a boil. Cover with tagine lid, reduce heat to low and simmer, stirring once, for 25 to 30 minutes or until juices run clear when chicken is pierced with a fork.

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