Chicken and Plum Tagine

Name: Chicken and Plum Tagine
Yield: Serves 4–6
Ingredients: 300 ml/½ pint chicken stock; 2 x 400 g/14 oz tins of tomatoes, drained of juice; 2 teaspoons Harissa Paste; 2 onions, finely sliced; 8 fresh plums, stoned and quartered lengthways; the rind of 1 preserved lemon, finely sliced; 1 tablespoon honey or muscovado sugar; 1 tablespoon honey or muscovado sugar; 2 tablespoons ghee or olive oil; 2 tablespoons ghee or olive oil; 1 teaspoon pul biber, Aleppo pepper or finely chopped dried chillies; 1 teaspoon pul biber, Aleppo pepper or finely chopped dried chillies; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; 2–3 garlic cloves, finely chopped; a big knob of ginger, peeled and finely chopped; 1–2 tablespoons turmeric; 1 teaspoon pul biber, Aleppo pepper or finely chopped dried chillies; 3–4 chicken breasts, cut into thick strips; a bunch of fresh coriander leaves, finely chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

With Harissa

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

Tangy and fruity, this is another recipe I came up with to pair with the flavour notes of Captain’s Reserve – with ginger, plums and a kick of heat, it is a satisfying dish of juicy flavour. I like to use small, ripe greengages or Victoria plums when in season, but you can use any plums.

Ingredients

3–4 chicken breasts, cut into thick strips
1–2 tablespoons turmeric
1 teaspoon<

Preserve
Main course
Gluten-free

Method

Toss the chicken strips in the turmeric and chopped chillies so that they are lightly coated. Heat the ghee in a tagine or a heavy-based pot, and lightly sear the chicken pieces in batches. Lift them out of the pot and put aside.

Stir the ginger, garlic, coriander and cumin seeds into the ghee – add a little more ghee or oil if required – and then add in the onions and cook for a couple