Chicken Tagine With Plums And Spices

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A recipe from eric ripert of le bernadin, it is subtly spicy. serve with couscous, a nice bordeaux or syrah and something chocolate for dessert.

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Steps

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Place a tagine at least 10 inches in diameter over high heat , and add the oil.

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Season the chicken generously with salt and pepper.

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When the oil is hot , place the chicken pieces skin-side-down in the pot.

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When the oil starts to sizzle , reduce the heat to medium.

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Sprinkle 1 / 2 teaspoon each of the coriander , cumin , turmeric , and curry powder over the chicken.

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Cook until the chicken is golden brown , about 15 minutes.

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Spread the onion , garlic , ginger , and tomatoes on a cutting board , and season generously with the salt and pepper.

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Add them to the tagine , covering the chicken.

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Sprinkle with the remaining coriander , cumin , turmeric , and curry powder.

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Add the lemon rind and chicken stock , cover , and cook for 15 minutes , or until the vegetables are tender.

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Add the plums and cook for a further 15 minutes or until chicken is tender.

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To serve , place about 1 / 2 cup of couscous on each plate , top with a few pieces of chicken , and spoon some cooking liquid and veg.

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Ingredients

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extra virgin olive oil, chicken, fine sea salt, fresh ground white pepper, ground coriander, turmeric, ground cumin, madras curry powder, onion, garlic, fresh ginger, preserved lemons, tomatoes, prunes, chicken stock, almonds, couscous