Chicken Tagine with Prunes and Almonds

Experience the exotic aroma, unique spice combination, and rich flavor that brings the traditional Moroccan spirit to your table with Chicken Tagine with Prunes and Almonds! Enjoy Morocco’s charms and narrow streets from the comfort of your home and embark on a culinary adventure. For this Mediterranean dish influenced by African culture, you will need:

  • 1 kg of chicken
  • 1 red onion
  • 3 cloves of garlic
  • 1 cup of dried prunes
  • 1/2 cup of almonds
  • 2 tablespoons of olive oil
  • 1 carrot
  • 200 ml of warm water
  • Saffron
  • 1 cinnamon stick
  • 1 teaspoon of ground ginger
  • 1 teaspoon of cumin
  • 1/2 teaspoon of coriander
  • 1 teaspoon of honey
  • 1 teaspoon of sesame seeds
  • Sea salt
  • Black pepper
  • A bunch of fresh parsley


Heat the olive oil over low heat. Finely chop the red onion and garlic, then add them to a larger pot and sauté until golden. Next, add ground ginger, cumin, a pinch of saffron, and coriander. Fry for 2 to 3 minutes to release more aromas from the spices. Chop the chicken into larger pieces and the carrot into rounds, and add them to the pot.  Stir well to combine, then add the cinnamon stick, salt, and pepper, and pour in 200 ml of warm water.

Cover the pot and let it simmer on low heat for 30 to 35 minutes. After the chicken is cooked, add the chopped dried prunes, parsley, a teaspoon of honey, and chopped almonds, and remove the cinnamon stick.

Gently stir over low heat for another 5 minutes until the prunes soften and the almonds crisp. Add sesame seeds and parsley for garnish and serve with couscous.

Bon Appétit!