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    Home • Recipes • Make-Ahead

    Chicken Tagine with Prunes

    Published: Feb 20, 2023 · Modified: Feb 26, 2025 by Jill Colonna16 Comments

    Jump to Recipe

    An easy Moroccan chicken tagine recipe with prunes. Traditionally made with olives and preserved lemons, this is based on a lamb and prune tagine made instead with chicken or oyster fowl on a budget.

    Spicy comfort food at its best, serve with semolina, toasted almonds and coriander and it's a real crowd pleaser.

    prune tagine of chicken or turkey with toasted almonds and cone of semolina in background

    What is a Tagine?

    A tagine, or tajine, is named after the dish they're traditionally cooked in. On family trips to Morocco, these dishes are seen everywhere at the markets with beautifully hand-painted patterns and vibrant colours. Alas I need to return, as I have broken not one - but two! - beautiful tagine dishes. This one left for my photos is far too small but you can see how it looks.

    The dish itself is conical with a wide, round base. The speciality of the conical shaped lid is that it fits into the base wide-rimmed bottom dish. As the tagine cooks slowly inside, steam escapes out of the top conical funnel.

    The result is a slow-cooked, one-pot casserole that's lightly spiced. Close your eyes, and imagine you're in Morocco. It's also healthy, as it doesn't contain a lot of fat. So, during the colder months, this is one of our best slow-cooked spicy stews.

    Although traditionally cooked in a traditional tagine dish in Morocco, this is just as good cooked in a heavy crock pot or Dutch oven.

    Moroccan Tagines - Popular in Paris

    A Tagine is, broadly speaking, the French's answer to the British curry. The French go Moroccan with spicy stews.

    When I first arrived in Paris in 1992, Indian curry houses were rare. On the other hand, Moroccan Couscous restaurants were - and still are - extremely popular. Tagine restaurants tend to have elaborate entrances and an ambiance as if stepping into a Medina restaurant in Marrakesh, Fez or Essaouira (ex Mogador).

    Orange blossom fragrances dominate as candles are lit and it's all pretty romantic. Personally, I love Moroccan restaurants in Paris, as it feels like being transported to another land for the evening.

    plate of stew and couscous tower with a curry macaron
    Cumin and have a spicy winter warmer with a wee savoury macaron!

    Easy Chicken Tagine Recipe

    This is by far my best chicken tagine recipe. It started out from a magazine cut-out for lamb tagine - then each time I made it, I added notes like 'add more garlic', 'add saffron' and 'fresh coriander a must'.

    So, this recipe started out as a more traditional lamb tagine with prunes but gradually, as the family have been eating meat less, we wanted this made with poultry. We've replaced it with something a bit more 'meaty' than chicken (see below) - even although chicken is super for this recipe.

    Even our French/Spanish family members that live in Morocco approved this recipe - the ultimate compliment!

    Chicken Tagine with Apricots

    Not keen on prunes? Then replace them in this recipe with dried apricots. Even better if they're the dark, organic kind. The flavour combination of the spices, chicken and sauce goes so well together with the apricot too.

    chicken tagine with prunes, toasted almonds and cone of semolina in background

    Best Chicken for Tagine - Oyster Fowl

    Just a regular chicken cut into pieces is best. But there's also a special poultry meat that can fool us into thinking that it looks like lamb yet tastes slightly lighter We find it at many local boucheries or at the local farmers' market. It's known as Sot l'y laisse or huîtres de poulet. 

    They are Oyster Fowl - two oyster-sized rounds of darker poultry meat, found near the thighs. This kind of meat is perfect for making a chicken tagine. It's thanks to our local market that when I asked what to do with it, the 'poultry lady' suggested I made tagine with it. Brilliant! It's the best idea indeed. Perhaps she got the tip from Alexandre Dumas' Love for Cuisine, from his Dictionnaire de Cuisine.

    ingredients for chicken tagine with prunes
    Ingredients for chicken tagine with prunes (here using oyster fowl from turkey)

    Chicken or turkey oyster fowl are best for this dish. They're rather large - so large that, by rule of thumb, we usually have 3 per person and they can be each cut into 3.  They resemble pig's cheeks (joues de porc), another interesting ingredient for spicy dishes.
    They're so much cheaper and just as tender as lamb in a slow-cooked casserole.

    coating chicken pieces in plain flour

    What Does Tagine Taste Like?

    Traditionally, chicken tagine is made with olives and citron confit or preserved lemon. As this version can be a bit acidic, the kids prefer this moreish chicken tagine version with prunes. The prunes make it slightly sweet which balances out the spice.

    It tastes like a very mild curry but instead of the usual Indian spices (garam masala, turmeric etc.), the flavours are predominately with cinnamon, cumin and ginger. Is it hot? That's up to you - I like just a little heat but if you want more, then up the quantity of the cayenne pepper.

    If you add the saffron, the taste is more like that we've had in Morocco. It's incredible for such a small amount that it brings out the different tagine flavours of the spices.

    Adding a few strands of saffron to a tagine dish

    What do you Serve With Chicken Tagine?

    Serve this Chicken Tagine with couscous, or medium sized semolina topped with toasted flaked almonds and fresh coriander leaves. Fresh pomegranate arills are also delicious and add an extra crunchy texture. It's also pretty as well as healthy - they look like gleaming red jewels.

    For the semolina:

    • Use about 100g (3.5oz) semolina per person with the same amount of water and cook according to packet instructions.
    • So for 4 portions, use 400g (14oz) of semolina, tossed in a tablespoon of olive oil, salt, pepper and 400ml of liquid: water topped with 2 teaspoons of Moroccan orange blossom water and mixed with a handful of golden sultanas, then heat.
    large black bowl containing a stew, semolina with green coriander leaves and bright red pomegranate seeds
    Add pomegranate seeds to a chicken tagine for texture and colour

    Original Accompaniment for Chicken Tagine - Macarons?

    chicken-prune-tagine-couscous

    For an alternative accompaniment, serve tagine with mini savoury macarons made with cumin.
    It's a taste sensation that tickles the senses: pop in a mini macaron and hit the cayenne spice then the second that follows, the reduced sugar in the macaron shells puts out the fire. Taste it and see!

    Can You Freeze Chicken Tagine?

    Absolutely! This chicken tagine recipe is a great dish for entertaining. Prepare it in advance - even the day before. What's more, it freezes well without the prunes. Just follow the first 2 recipe steps then cool and freeze. Once defrosted thoroughly, add the prunes and reheat.

    Moroccan handpainted dish with a salad of shredded raw carrots, radish, spices, mint and orange.

    Typical Moroccan Dinner with Tagine

    On several family trips to Morocco, we enjoy all the typical flavours around dinner - and so it's great for throwing themed dinner parties at home. Serve this tagine after a raw carrot salad appetizer/starter, popping with spices, mint and orange.

    large dish with chicken tagine and prunes next to a bowl of cooked semolina, a pan of toasted almonds and pomegranate seeds
    or make it with regular chicken cut into pieces

    Each time dessert was served it was so simple but so good following a tagine. Simply serve sliced juicy table oranges, tossed in a little orange blossom water and more grilled almonds - so save some almonds aside for later.

    In fact, any dessert with orange is popular - see the clementine oranges guide for inspiration. One of the best desserts is a white chocolate mousse with a little orange blossom water and rose - typical Moroccan dessert flavours.

    chicken tagine with prunes, toasted almonds and cone of semolina in background

    Chicken Tagine with Prunes

    Jill Colonna
    A lightly spiced chicken tagine recipe with prunes. Top with toasted almonds, fresh coriander and pomegranate seeds - perfect winter comfort food with an accompanying plate of semolina with sultana raisins. Based on a lamb tagine with prunes but made with chicken pieces or oyster fowl.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 40 minutes mins
    Total Time 2 hours hrs
    Course Main, Main Course
    Cuisine French, Moroccan
    Servings 4 people
    Calories 614 kcal

    Equipment

    • large non-stick casserole dish with lid or Dutch oven

    Ingredients
      

    • 1.2 kg (2lb 12oz) chicken breasts or whole chicken cut into 12 pieces (or oyster fowl)
    • 75 g (5 tbsp) plain all-purpose flour (T45 in France)
    • 2 tablespoon olive oil
    • 5 cloves garlic peeled & grated
    • 5 cm piece fresh ginger grated
    • ¼ teaspoon cayenne pepper (or more if you like it hot!)
    • 2 tablespoon ground cumin
    • 1 tablespoon 4-spices powder (cloves, cinnamon, ginger, pepper)
    • 1 tablespoon ground coriander
    • 1 cinnamon stick
    • 600 ml (1 pint) chicken stock
    • sprig fresh thyme
    • 3 tomatoes chopped (or 20 cherry tomatoes)
    • 24 juicy Agen prunes (without stones)*
    • Pinch saffron ground or strands (optional)

    Tagine Garnish

    • 25 g (1oz/ 1 tbsp) almond slivers toasted under grill, for garnish
    • 1 tablespoon fresh coriander leaves for garnish
    • pomegranate seeds (optional)

    Instructions
     

    • Coat the chicken in flour and fry in olive oil in a large non-stick casserole dish. When browned on all sides, strain and remove from the pot and keep aside on a plate. Add the grated garlic, ginger and cayenne and fry for a minute. Add the rest of the spices and fry for a further minute.
    • Add the chicken back to the pot with the chicken stock, saffron, if using, and thyme. Cover and cook on low heat for at least an hour.
      If using cherry tomatoes, roast in the oven at 200°C/180°C fan/400°F/6 for 15 minutes.
    • After an hour, add the tomatoes and prunes. Cook for a further 30 minutes with the lid off - the sauce will thicken up nicely with the prunes. Stir well a couple of times. Prepare the semolina, as per packet instructions and serve with toasted almond slivers and the fresh coriander leaves.

    Notes

    Prunes can be replaced by dried apricots, which combine well with the chicken.
    Tagine Serving Suggestions
    • Serve with semolina (100g per person/100ml water including a tablespoon orange blossom water, a tablespoon olive oil for 6, pepper, salt, olive oil), prepare as of packet instructions and add a knob of butter when reheating.
    • Top with pomegranate arils and extra freshly chopped coriander.
    • Goes well with a Moroccan red wine (we love 'Tandem', a syrah fruity/peppery red made as a joint effort by Alain Graillot and Ouled Thaleb winery near Casablanca).
    Make Ahead Recipe
    The tagine can be made the day before and reheated before serving.
    Also freezes well in advance. Make the first part without the prunes. Cool, chill & freeze then after defrosting, reheat adding the prunes and continue the rest of the recipe.
    This serves 4 good portions or 6 if for a smaller appetite.

    This recipe was first published 25 January 2019 but has now been completely updated and made easier to read.

    Love winter warming slow-cooked casseroles? Then try these classic French stews:

    • Blanquette de Veau
    • Corsican Veal and Pepper Stew
    • Coq au Vin
    • Boeuf Bourguignon

     

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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    1. Cookie

      January 09, 2022 at 4:18 pm

      5 stars
      As a student, I love this healthy cooking on a budget! Makes a change from the traditional idea of dieting with dry chicken and veggies. 🙂

      Reply
      • Jill Colonna

        January 10, 2022 at 9:20 am

        So happy you like this!

        Reply
    2. Thomasina

      February 03, 2019 at 8:55 pm

      5 stars
      Thank you for reminding me that Tagines exist. My husband hasn't made one for some time and he is the chef in our house. We have always had the lamb Tagine but this recipe looks so good. He doesn't know it yet but we are going to have this for dinner this week. Also I'm looking forward to seeing your recipe for chicken Tagine with olives.

      Reply
      • Jill Colonna

        February 03, 2019 at 9:42 pm

        Hehe, Thomasina. Sounds like you're excellent at delegating. I need to learn your tips!
        Let me know how you liked it when hubby makes it.

        Reply
    3. Monika Dabrowski

      January 31, 2019 at 8:57 am

      5 stars
      I love a good tagine, especially one that has prunes in it! Polish meat dishes sometimes contain prunes too and I love that. Your recipe looks yummy:)

      Reply
      • Jill Colonna

        January 31, 2019 at 9:17 am

        I need to try some Polish recipes, then, Monika, as we love prunes too! Thanks so much.

        Reply
    4. Betty

      January 30, 2019 at 5:59 pm

      I adore tagines, Jill! The first time I had one was, interestingly enough, an all vegetable one at a gorgeous restaurant called The Iron Gate Inn in Washington, DC. I ate there several times and I don't remember trying anything else on their menu. Then, I convinced Victor that we had to go have Moroccan food when we were in Paris, as there was a restaurant across the street from our hotel in the 6th. Their tagine with olives and preserved lemon was super, although, they seemed to only be serving it with couscous to their Moroccan customers! All of the obvious tourists (like us), got baguette with it instead! Very odd, to say the least! So, I will look forward to your recipe for that tagine with great interest, as I would love to make it myself and in the meanwhile, I will try and convince Victor that he will not, as he suspects, expire on the spot, if a prune should pass his lips, so I can try out your recipe here!!!!

      Reply
      • Jill Colonna

        January 30, 2019 at 10:54 pm

        You've no idea how much I laughed at the baguette and tourist story in Paris, Betty. Sorry you had to go through that. Also on Victor and prunes. I'm sure you'll both love this one. Just imagine it especially for you as a special from the restaurant and without the baguette!

        Reply
    5. Liz

      January 28, 2019 at 12:15 am

      5 stars
      It is going to get bitterly cold this week. A warm, hearty, spicy entree sounds perfect. Your tagine sounds wonderful!

      Reply
      • Jill Colonna

        January 28, 2019 at 10:07 am

        We make curries throughout the year but somehow the tagine is the real comforter during the bitter winters. Stay cosy, Liz!

        Reply
    6. Christina Conte

      January 26, 2019 at 9:58 pm

      5 stars
      I am embarrassed to admit I've never had a tagine! I even had one that someone gave me and have no clue where it is now! I would love to try using it, and this recipe sounds delish! However, I will say, there's no way we'd find those chicken thigh parts here, even at the butcher. Lucky you that your country's food standards are so high!

      Reply
      • Jill Colonna

        January 26, 2019 at 10:57 pm

        You have to try a tagine, Christina. Goes to show it's a French thing. Don't worry about the cuts. That's why I say in the recipe to use normal chicken breasts or chicken pieces - but if you're in France or see these, don't ignore them. They do exist, it's just up to us to find them when we can as a bonus!

        Reply
      • Cathy

        February 01, 2019 at 6:46 am

        How did you stack your couscous so brilliantly?

        I love the macaroon touch to your meal!

        Tagines with prunes are my favorite... I never tell people I add prunes... they can be so funny about that precious dried fruit here in America.

        Reply
        • Jill Colonna

          February 01, 2019 at 11:06 am

          You made me laugh about the prunes. I always get some comment at home about them but when I add them, they're even asking for second helpings - and another few prunes! Thanks for the macaron compliment. Aha - on the stacking, it was a last-minute idea for the photo: I used a plastic kitchen funnel (for decanting jams, for example), just packed in the couscous and upturned it. Couldn't believe it worked!

          Reply
    7. Linda

      January 26, 2019 at 10:52 am

      This looks great and beautifully simple - and I'm a great prune fan. In fact I've just finished by breakfast of overnight oats, grated apple, yoghurt, seeds and nuts and prunes! Hadn't heard of the oyster fowl, but I do know from picking clean a chicken carcasse in a thrifty Scottish way that they're very tasty. I did a search for them on UK sites and only found a mention in that well known gourmet haven the Daily Mail. Apparently they appeared on a Master Chef episode this year. I'm not sure my local butcher in...Fochabers will rise to them!

      Reply
      • Jill Colonna

        January 26, 2019 at 4:22 pm

        Thanks, Linda. Easy it certainly is! It will be so interesting to hear if you find butchers who sell this. Really, I'm bowled over by the oyster fowl and makes a super (and cheaper) change. They've had it on sale at our market for so long and only recently dared to find out more about them and cook with them. Wish had discovered them sooner! I linked to Wikipedia above on this - there's an English equivalent but found that the French version was more explanatory.

        Reply

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    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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