Updated: Apr 25
I have to fight the urge to make lamb tagines all the time. This is a wonderful recipe, light and delicious. the perfect balance of sweet and spice. I serve this with a preserved lemon couscous, or curried couscous.
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2 large white onions thinly sliced Chicken, about 3 lbs (any meat or cut) Large pinch saffron 1/8 teaspoon ground cinnamon 1 star anise 1 bay leaf 1 tablespoon honey 2 cups chicken broth12 pitted prunes 1 lb sweet potato, peeled and cubed Salt and pepper to taste 2 tablespoons Olive oil 1 cup water Pour the olive oil into a Dutch oven, heat and add onions and and 1 table spoon water. Cook on medium low stirring occasionally for 30 minutes till the onions are very soft. Do not let them turn golden or brown. Meanwhile brown the chicken pieces in a separate pan with some olive oil. Season with salt and pepper. When the onions are cooked, add the saffron, and other spices and cook for a further 5 minutes. Add the honey and chicken broth and and stir to mix well. Add the chicken, prunes and the sweet potato, in that order, and add water to barely cover the chicken. Seal the pot and cook undisturbed at a steady simmer for 45 minutes. Remove lid and enjoy with couscous, rice or bread.