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