Moroccan Chicken Tagine with California Prunes
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.
In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Makes: 4Prep Time: 20 minutesCook Time: 1 hour
- 8 chicken thighs
- 1 bulb of garlic
- 1 tsp salt
- 1 tbsp ground cumin powder
- 1 fresh red chilli - chopped
- 1 tbsp dried mint
- 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 lemon
- 1 chicken stock cube in 400ml of water
- 300ml California Prune Juice
- Pre heat the oven to 160°C.
- Place the chicken, dried mint and cumin into an oven proof dish and mix together. Add in the chopped onion and salt. Add in the tinned tomatoes, chicken stock and California Prune juice. Add the zest from the lemon and the chilli.
- Mix the whole dish together and place in the oven for 1 hour. Leaving the lid off the dish will reduce and intensify the flavour.
- When the chicken is soft and tender remove from the oven. Add in the apricots, California Prunes and olives, stir through the tagine.
- Finally before serving scatter with chopped fresh mint and a good squeeze of lemon. You can also top with roasted crushed almonds for extra crunch.