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Moroccan Nectarine and Plum Chicken Tagine

[heart_this] · Oct 7, 2009 · 36 Comments

Moroccan Nectarine and Plum Chicken

I have been into Moroccan food lately and in particular tagines. A tagine is a clay pot that is really good at braising and any dish made in a tagine is also called a tagine. Moroccan tagines very commonly include dried fruits such as prunes, dates, apricots, raisins etc. which typically add a really nice sweetness to the dish. I had not even thought about using fresh fruit in a tagine and when I came across the idea for a Moroccan nectarine and plum chicken dish on Christie’s Corner I knew that I would have to try it. Given that summer is done and it’s fruits are quickly disappearing from the markets I had to act quickly and the dish made it to my meal plan right away. I was in luck as the farmers market was still full of both the fresh locally grown plums and nectarines. I pretty much just took my standard Moroccan tagine recipe and replaced most of the dried fruit with fresh cut pieces of the nectarines and the plums. I did however leave some raisins in the tagine as I was a bit worried that the fresh fruit would not bring as much sweetness to the dish as the dried. The fresh nectarines and plums worked really well in the chicken tagine! The fruit pretty much broke down and formed the base of a thick and tasty sauce. The sauce was a really nice blend of fruity sweet, spicy and salty with many layers of flavour and it went really well with the chicken. I served the chicken tagine on some cilantro whole wheat couscous.

Moroccan Nectarine and Plum Chicken Tagine

Moroccan Nectarine and Plum Chicken Tagine

Cook Time: 50 minutes Total Time: 50 minutes Servings: 4
ingredients
  • 1 tablespoon oil
  • 4 chicken thighs (bone in and skin on)
  • 1 tablespoon oil
  • 2 onions (sliced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon ginger (grated)
  • 4 nectarines (stoned and sliced)
  • 4 plums (stoned and chopped)
  • 1/2 cup water (or chicken stock)
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 pinch saffron
  • salt and pepper to taste
  • 1/4 preserved lemon (pith removed, and peel rinsed and sliced)
  • 1/4 cup kalamata olives (chopped)
  • 1 tablespoon harissa
  • 1 tablespoon honey
  • 1/4 cup parsley (chopped)
  • 1/4 cup cilantro (chopped)
directions
  1. Heat the oil in a large pan.
  2. Add the chicken, brown on all sides and set aside.
  3. Heat the oil in a large pan.
  4. Add the onion, and saute for 3 minutes.
  5. Add the garlic and ginger and saute until fragrant, about a minute.
  6. Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 minutes.
  7. Add the chicken, preserved lemon, olives, harissa and honey and simmer, covered, for 25 minutes.
  8. Remove from heat and mix in the parsley and cilantro.
Option: For One-Pan: Make this a one-pan meal by adding 1 cup couscous and 1 1/2 cups broth after step 7, bringing to a boil and removing from heat to let sit, covered, until the couscous is tender, about 10 minutes.
Similar Recipes:
Moroccan Chicken Tagine with Olives and Preserved Lemons
Apricot Lamb Tagine
Moroccan Lamb Tagine
Artichoke and Fava Bean Tagine
Moroccan Butternut Squash, Chickpea and Quinoa Tagine

Chicken, Food, Gluten-free, Low-carb, Main Course, Moroccan, One-Pan, One-Pot, Recipe

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Reader Interactions

Comments

  1. Natalie says

    October 7, 2009 at 11:26 pm

    This looks like a complex recipe, but worth it! The sweet flavors with the chicken sounds fantastic. I love Moroccan flavors and don't cook them enough at home, this recipe is a keeper!

    Reply
  2. meeso says

    October 7, 2009 at 11:35 pm

    Moroccan food is awesome… no wonder you're getting into it! Looks delicious!

    Reply
  3. VeggieGirl says

    October 7, 2009 at 11:36 pm

    Love the sweet & savory mix!

    Reply
  4. GarlicBOSS says

    October 8, 2009 at 12:08 am

    Kevin, so many great ingredients in this dish. They should blend well..thanks

    Reply
  5. Queen B. says

    October 8, 2009 at 12:45 am

    oooooooo hello kevin !
    this looks amazing 🙂

    Reply
  6. Jenn says

    October 8, 2009 at 1:25 am

    Wow looks good. I've never had moroccan food before. I like the fresh fruit with the chicken.

    Reply
  7. Anncoo says

    October 8, 2009 at 1:40 am

    WOW! This is awesome with so many spices in it.

    Reply
  8. Lynda says

    October 8, 2009 at 2:24 am

    This dish looks fantastic… love the fruits you used!

    Reply
  9. Lea Ann says

    October 8, 2009 at 3:02 am

    This looks beautiful. Once again, beutiful post.

    Reply
  10. Nina Timm says

    October 8, 2009 at 3:28 am

    I haven't been successful in finding a tagine that I like, my search has become more urgent looking at this aromatic and flavorful recipe!!!!

    Reply
  11. The Cooking Photographer says

    October 8, 2009 at 4:00 am

    Wow Kevin. This one looks so good!! Printing… Thanks!

    Reply
  12. Lina says

    October 8, 2009 at 5:03 am

    ive never tried moroccan food before. you got me curious!

    Reply
  13. Happy cook says

    October 8, 2009 at 7:31 am

    Wow i love sweet taste in chicken dishes and you seems to cook lots of delicous morocon dishes like this.

    Reply
  14. Anonymous says

    October 8, 2009 at 7:56 am

    Kevin, it looks great and delish! I like your straightforward instructions and the herb combination sounds fabulous.

    Reply
  15. Rosa's Yummy Yums says

    October 8, 2009 at 9:25 am

    Moroccan food and tajines taste so good! Your dish must be very flavorful! A great sweet & savory combination…

    Cheers,

    Rosa

    Reply
  16. Joanne says

    October 8, 2009 at 10:16 am

    Moroccan flavors are absolutely some of my favorites. They are just so rich. Now I will have to run to the store to make this before the fresh fruit here goes out of season!

    Reply
  17. Pam says

    October 8, 2009 at 11:44 am

    What a beautiful dish!

    Reply
  18. Divina Pe says

    October 8, 2009 at 12:31 pm

    I love anything Moroccan. Thanks for another wonderful recipe.

    Reply
  19. Sheila says

    October 8, 2009 at 1:11 pm

    This looks amazing! I love the combination of sweet fruits with savory dishes. Mmmm…..YUM!

    Reply
  20. George Gaston says

    October 8, 2009 at 2:35 pm

    Kevin, your photograph alone makes me want to try this great combination of flavors. Many thanks for posting this recipe.

    Reply
  21. Dolce says

    October 8, 2009 at 3:56 pm

    Ilove tagines 🙂 I even got a specific tagine baking/serving dish !

    Try it also with marinated lemon… It's to die for!

    Reply
  22. lisa says

    October 8, 2009 at 5:33 pm

    This sounds like such a good tagine! I want to try this.

    Reply
  23. Anonymous says

    October 8, 2009 at 6:10 pm

    You don't say when you add the chicken back in the pan to cook. Do you add it back in for the last 25 min.? Thanks.

    Reply
  24. CinnamonQuill says

    October 8, 2009 at 6:32 pm

    I really like how you used fresh fruit; I have a favorite Mediterranean stew I make, but I've always used dried fruit. Next time I will try a mix!

    Reply
  25. Phoebe and Cara, The Quarter-Life Cooks says

    October 8, 2009 at 6:51 pm

    I love love love tagines. They are some of the most flavorful stews I've ever eaten, and I love how they incorporate fruit. I've never seen a nectarine version–how original! thanks!

    Reply
  26. Gloria says

    October 8, 2009 at 7:12 pm

    Absolutely nice and yummy dear Kevin love it! gloria

    Reply
  27. Yasmeen says

    October 8, 2009 at 8:55 pm

    Love Moroccan food,a very appetizing dish with fruity and spicy flavors.

    Reply
  28. Kevin says

    October 8, 2009 at 10:30 pm

    Anonymous: Thanks for catching that! Yes add the chicken to the pot for the last 25 minutes of cooking. I have updated the recipe.

    Reply
  29. Kathleen says

    October 9, 2009 at 3:03 am

    Okay, my new friend, I just want to say YOU inspire me. I realize I started my blog to help my kids have easy access to recipes they would actually eat when they were growing up, but you make me remember why I started cooking in the first place. The world of blogging is a wonderous thing!!! Thank you for bringing me back!!!

    Reply
  30. Michelle says

    October 9, 2009 at 5:33 pm

    Would one have to use a tagine to make this dish? I don't have one, but I do have a dutch oven. I'm not sure I'd make this enough to warrant buying a new pot, and I wouldn't know what else to make in it.

    Reply
  31. Kevin says

    October 9, 2009 at 9:48 pm

    Michelle: Though using an actual tagine would be nice you could easily use a regular pot. The dutch oven should work well too.

    Reply
  32. gaga says

    October 18, 2009 at 3:09 am

    I really want to try to make moroccan one of these days. This looks like a great recipe to try!

    Reply
  33. Sarah C says

    October 23, 2011 at 4:19 pm

    Amazing recipe- my boyfriend is half german- half french/moroccan (mothers side) and LOVED this. He said the taste was so close to his mother's plum sauce- he was shocked. I was pleasantly surprised as his mother has cooked as a profession for the past 20 years and his german side is a perfectionist and honest…Leave out the harissa if you want more sweet than spicy hot.

    Reply
  34. Anonymous says

    July 29, 2012 at 11:45 pm

    thanks for such a delicious recipe. great blend of spicy and sweet. I have cooked other tagine dishes for nearly 2 hours, and the chicken got tastier and tastier as it simmered longer. If I have the time, what are your thoughts on simmering this longer? thanks

    Reply
  35. Kevin says

    August 3, 2012 at 9:05 am

    Anonymous: Simmering it for longer will definitely bring out more flavour!

    Reply
  36. nunu says

    May 3, 2022 at 1:08 pm

    You mention the raisins in the intro but they are missing from the ingredients list. I also see almonds in the photos.

    Reply

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