chicken and prunes recipe

Written ByJenny Smyth Posted on
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The Best chicken and prunes recipe

I’ve always been a fan of traditional recipes that have been passed down through generations, and the chicken and prunes recipe is one such dish that I just can’t get enough of. It’s a classic French recipe that’s been around for centuries, and its rich flavors and tender texture make it a staple in my household. The combination of juicy chicken, sweet prunes, and aromatic spices is truly a match made in heaven.

I love serving this dish to my family and friends, as it’s always a crowd-pleaser. The best part? It’s incredibly easy to make, even for a novice cook like myself.

I’ve had the pleasure of making this recipe countless times over the years, and each time it turns out perfectly – no fuss, no muss! My kids adore helping me in the kitchen, especially when we’re preparing this dish. They love watching the chicken cook in the oven and then basting it with the delicious prune sauce.

It’s a fun and tasty activity that we all look forward to. In addition to its delicious taste, this recipe is also packed with nutrients. The prunes are rich in fiber and antioxidants, while the chicken provides lean protein.

This makes it an excellent option for a weeknight dinner or a special occasion meal. I often serve this dish with roasted vegetables or mashed potatoes to round out the meal. The key to making this recipe successful is to use high-quality ingredients, especially the prunes.

Don’t be tempted to use dried prunes – they won’t provide the same depth of flavor as fresh ones do.

Chicken and Prunes Tagine

4.7 from 745 votes

A sweet and savory Moroccan-inspired dish featuring tender chicken braised with prunes, warm spices, and a hint of honey. The prunes soften and create a rich, glossy sauce that pairs beautifully with couscous or crusty bread.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs
1 tbsp olive oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp black pepper
1/2 tsp salt
1 cup chicken broth
2 tbsp honey
1 cup pitted prunes
1 tbsp lemon juice
2 tbsp toasted slivered almonds for garnish
Fresh cilantro for garnish

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
2Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
3Add the chicken in a single layer and cook for 4 to 5 minutes per side until golden brown.
4Transfer the chicken to a plate and set aside.
5Reduce the heat to medium and add the sliced onion to the pot.
6Cook, stirring occasionally, for 5 to 6 minutes until the onion is soft and translucent.
7Add the minced garlic, ground ginger, cinnamon, turmeric, and black pepper and stir for 1 minute until fragrant.
8Pour in the chicken broth and honey, scraping the bottom of the pot with a wooden spoon to release any browned bits.
9Return the chicken to the pot along with any accumulated juices.
10Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover, and cook for 25 minutes.
11Add the prunes and lemon juice to the pot, stirring gently to combine.
12Continue to cook, uncovered, for 10 to 12 minutes until the sauce has thickened and the chicken is very tender and easily pulls apart with a fork.
13Taste and adjust seasoning with additional salt or pepper if needed.
14Remove the pot from the heat and let the tagine rest for 5 minutes.
15Garnish with toasted slivered almonds and fresh cilantro before serving over couscous, rice, or with warm crusty bread.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 650mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 22g🥩Protein: 32g

📝Notes

For a deeper flavor, marinate the chicken in the spices and a tablespoon of olive oil for 2 hours or overnight in the refrigerator. If prunes are very dry, soak them in warm water for 10 minutes before adding to the pot.

To store any leftovers, let the chicken and prunes cool completely, then transfer them to an airtight container and keep in the fridge for up to four days. When you are ready to reheat, I like to warm it gently on the stovetop over low heat with a splash of chicken broth to loosen the sauce, but the microwave works fine too.

This dish also freezes well for up to three months, so you can make a double batch and have a meal ready for a busy night. For serving, I usually pair this chicken with fluffy white rice or buttery egg noodles to catch all that delicious sauce.

It also goes great with a side of roasted carrots or a simple arugula salad with lemon vinaigrette to cut through the richness. This recipe is always a good idea for family gatherings because it feels special without being fussy, and everyone from kids to grandparents tends to love it.

I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Chicken and Prunes Tagine

Q1: What is the origin of the chicken and prunes recipe?

A1: The chicken and prunes recipe has its roots in medieval France, where cooks would slow-cook chickens in wine-based sauces with dried fruits like prunes to create tender, flavorful meals.

Q2: Can I substitute other types of fruit for the prunes?

A2: While you can use other types of dried fruits like raisins or apricots, they won’t provide the same level of sweetness and depth as prunes do.

Q3: Is this recipe suitable for vegetarians?

A3: Unfortunately not – while you can omit the chicken to create a vegetarian version, it would lack the main protein source that makes this dish so satisfying.

Q4: How long does it take to prepare this recipe?

A4: Prep time is about 20 minutes – simply chop your onions, garlic, and herbs before cooking your chicken and prunes.

Q5: Can I store leftovers for later?

A5: Yes – let your cooked chicken cool completely before refrigerating or freezing it for up to 3 days or 2 months respectively.

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