Moroccan Chicken Tagine with California Prunes
Moroccan Chicken Tagine with California Prunes Prune It is a healthy eating campaign designed to educate consumers to understand the role that California
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaprunes.net.
Cooking tools:
- Tagine
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Garlic press
- Can opener
- Kettle
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Baking sheet
- Serving platter
Ingredients
- 8 chicken thighs
- 1 tbsp dried mint
- 1 tbsp ground cumin powder
- 1 onion, chopped
- 1 clove of garlic, crushed
- 1 tsp salt
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 chicken stock cube in 400ml boiling water
- 300ml California Prune Juice
- 1 fresh red chilli, chopped
- 1 lemon
- 6 dried apricots
- 6 California Prunes
- 10 large green olives
- 1 handful fresh mint
- 40g flaked/crushed almonds, lightly toasted
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