Chicken Tagine with Mirabelle Plums

Ingredients

• 4 pièces Chicken thighs (with bone or boneless according to preference)
• 1 c. à café Sweet paprika
• 1 c. à café Ground cumin
• 1 c. à café Ground coriander
• 1 c. à café Dried thyme
• 1 c. à café Salt
• ½ c. à café Black pepper
• 2 c. à soupe Olive oil
• 1 gros Onion (diced)
• 2 pieces Garlic cloves (minced)
• 250 ml Water
• 300 g Fresh mirabelle plums (already pitted, cut in half)
• 2 c. à soupe Honey (or sugar if you prefer)
• 1 c. à café Orange blossom water (optional, adds a fragrant note)
• 30 g Pine nuts (toasted)
• 20 g Sliced almonds (optional, toasted)
• 100 ml Thick crème fraîche
• 1 c. à soupe Butter

Instructions

1. Prepare the Marinade

   In a bowl, mix the paprika, cumin, coriander, thyme, salt, pepper and olive oil. Brush the chicken thighs with this mixture and turn them over to coat well.

   Time: PT15M

2. Sear the chicken

   Heat the tagine (or sauté pan) over medium heat. Place the thighs, skin side down, and let them brown for 5 min, then turn and brown the other side for 5 min.

   Time: PT10M

   Temperature: Medium

3. Add onion and garlic

   Add the diced onion and minced garlic, sauté for 3‑4 min until translucent.

   Time: PT5M

   Temperature: Medium

4. Simmer covered

   Pour in 250 ml water, cover the tagine and let simmer for 30 min over medium heat, until the chicken is tender.

   Time: PT30M

   Temperature: Medium

5. Prepare the mirabelle sauce

   While the chicken cooks, remove the pits from the mirabelle plums, cut them in half and place them in a small saucepan with honey and orange blossom water. Cook over medium heat for 10 min until a slightly thick syrup forms.

   Time: PT10M

   Temperature: Medium

6. Finish in the oven

   Preheat the oven to 200°C. Transfer the chicken and its juices to an ovenproof dish and bake for 20 min to achieve a beautiful golden color.

   Time: PT20M

   Temperature: 200°C

7. Incorporate the mirabelle sauce

   Remove the dish from the oven, add 4 small ladles of the mirabelle sauce, bring to high heat and let reduce for 10 min so the sauce coats the chicken.

   Time: PT10M

   Temperature: High

8. Prepare the creamy chicken sauce

   In a small saucepan, melt the butter, add a small handful of sliced onion, then pour in the crème fraîche. Let reduce over medium heat for 10 min until thickened.

   Time: PT10M

   Temperature: Medium

9. Toast the pine nuts and almonds

   Heat a dry pan over medium heat, add the pine nuts and sliced almonds. Stir for 5 min until golden and fragrant.

   Time: PT5M

   Temperature: Medium

10. Plating and serving

    Arrange the chicken thighs on a serving platter, drizzle with mirabelle sauce, sprinkle toasted pine nuts and almonds. Serve the creamy sauce on the side or lightly poured over the chicken.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

22 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken thighs: Chicken drumsticks, Upper thighs
• Instead of Sweet paprika: Smoked paprika
• Instead of Ground cumin: Garam masala
• Instead of Ground coriander: Dried parsley
• Instead of Dried thyme: Provencal herbs
• Instead of Olive oil: Canola oil
• Instead of Fresh mirabelle plums: Fresh plums
• Instead of Honey: Cane sugar
• Instead of Pine nuts: Cashews
• Instead of Sliced almonds: Crushed hazelnuts
• Instead of Thick crème fraîche: Liquid cream
• Instead of Butter: Olive oil

Equipment Needed

• Tagine or large sauté pan
• Oven
• Mixing bowl
• Chef's knife
• Cutting board
• Ladle (optional)
• Dry pan (for pine nuts) (optional)
• Wooden spatula
• Ovenproof dish
• Oven mitts

Critical Steps — Do Not Skip

• Marinate the chicken to infuse the spices.
• Sear the chicken to achieve a beautiful color.
• Cover cooking for 30 min to tenderize the meat.
• Reduce the mirabelle sauce to achieve the right coating.
• Finish in the oven at 200°C for the final crispness.

Chef Tips from the Video

• Use fresh herbs (parsley, cilantro) as a finishing touch for freshness.
• A splash of balsamic vinegar added to the mirabelle sauce gives a slight acidity that balances the honey.
• Serve with couscous or basmati rice to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store the chicken and sauce separately in airtight containers, up to 3 days.

Freezer: Cooked chicken freezes for 2 months; mirabelle sauce freezes for 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor.
• Prepare the mirabelle sauce ahead and gently reheat before serving.
• Toast the pine nuts and almonds the day before, store in an airtight container.