For arecipe that has the word prunes in it, this is fantastic. But then I love,love, love prunes. Especially in savory combinations with fruits and pork orchicken, spices. Exactly like this recipe for chicken tagine with sweetpotatoes and prunes.
Ourdesignated recipe from the book Around My French Table, by Dorie Greenspanturned out exactly as I expected. What I didn´t expect was for it to be soeasy. In my mind the word tagine is synonymous with slow cooking, spices,sweet, exotic. The kind of food I always thought could only be produced withthe right equipment, like a tagine, da-a, or in a restaurant because they havethose great fires or pots or whatever.
So, while Inever had an actual tagine, so then why am I comparing you might be thinking,it´s because it turned out the way I thought a tagine should taste.
By now youmight´ve guessed that I absolutely loved this. I did. Big time. Ate it for twowhole days in a row. Whole days as in lunch and dinner, lunch and dinner again.I would eat it again tonight if I had any left. That´s how much I loved it.
As for therecipe itself, the idea of cooking without browning the onions makes themalmost dissapear by the time the tagine is done. After the onions, all thosewonderful spices like saffron threads, star anise, cinnamon, cayenne and bayleaf are added. Then come the honey, prunes, seared chicken pieces and broth.Last, the sweet potatoes.
And off yougo mind your own business, catch up with some food blog reading or take a lookat your dashboard yet again, or simply watch the first episodes of the newseason of Grey´s Anatomy (everything is a bit late in these latitudes).
Thetagine simmers away, undisturbed, the sweet potatoes, the prunes (did I tell youI love them), chicken thighs, the honey and spices melding together, absorbinga bit from each other and finally turning themselves wonderful shades of ocreand gold.
All crowned in the end, when the plates are presented, with crunchytoasted sliced almonds. Because life is so much better when the nuts aretoasted.
You canfind the recipe here. And to see what our French Fridays with Dorie group madewith it visit this page.