CHICKEN TAGINE WITH PRUNES AND OLIVES NYT
Steps:
- 1. Dry chicken and season with salt and pepper. Heat a large, heavy skillet, preferably cast iron, to very hot. Add chicken (in batches if necessary) skin side down, and sear until skin is golden brown. Remove chicken when browned (do not turn it) and set aside. 2.Discard all but a thin film of fat from the pan. Add onion and garlic and sauté on low until soft. Stir in paprika and cumin, cook about a minute and then add prunes, olives, stock and butter. Cook, stirring, about 5 minutes. Season with salt and pepper. Transfer contents of pan to a 12- to 14-inch tagine, sauté pan or casserole. Place chicken on top, skin side up. 3.Cover and cook on medium-low heat about 40 minutes, until chicken is cooked through. Serve immediately or set aside to be reheated. To serve, scatter lemon zest and mint over the chicken, squeeze juice of the lemon on top and bring tagine to the table covered.
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[email protected]This is one of my favorite tagine recipes. It's so flavorful and easy to make. I always get compliments on it when I serve it to guests.
Brendan Hughes
[email protected]I served this tagine with a side of quinoa, and it was the perfect meal. It was hearty and satisfying, but it didn't feel too heavy.
Bashir Afghan
[email protected]I'm not a huge fan of prunes, but I really enjoyed them in this tagine. They added a lovely sweetness and depth of flavor.
Clarissa Garcia
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
katina turki
[email protected]I would make this again, but I would make a few changes. I would use less oil, and I would add some vegetables, such as carrots or potatoes.
hydro6en
[email protected]Overall, I thought this tagine was just okay. It wasn't bad, but it wasn't amazing either.
Waleed DK
[email protected]The chicken was a bit dry, but the flavors were good.
Mustakeem Azmi
[email protected]This tagine was a bit too sweet for my taste. I think I would have preferred it with fewer prunes or a different type of dried fruit.
Masom Mia
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish. I also appreciate that it's a one-pot meal, which makes cleanup a breeze.
Numan Sayir
[email protected]This was my first time making tagine, and it was a success! The chicken was flavorful and juicy, and the prunes and olives added a nice touch of sweetness and acidity. I'll definitely be making this again.
Rodwyn Fanfair
[email protected]I've made this tagine several times now, and it's always a hit. It's so easy to make, and the flavors are incredible. I love the combination of sweet and savory, and the chicken is always so moist and tender.
Arbind Sah
[email protected]This tagine was absolutely delicious! The chicken was fall-off-the-bone tender, and the prunes and olives added a wonderful sweetness and savory flavor. I served it over couscous, and it was the perfect comfort food for a cold winter night.