Chicken Simmered with Spicy Dried Fruit
In Morocco this dish is called 'Tagine', named after the earthenware pot in which it is traditionally cooked. Dried fruits are one of the most popular ingredients in Middle-Eastern cooking, and in this recipe the spicy fruit keeps the chicken really juicy and tender. Most good supermarkets sell ready-to-eat dried fruit salad, which does not need soaking.
Ingredients
- 40 oz chicken quarters
- 1/2 pint chicken stock
- 1/4 pint orange juice
- 2 teaspoons paprika
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 9 oz packet ready-to-eat dried fruit salad
- Salt and freshly ground black pepper
Instructions
- To prepare the chicken, remove all of the skin and any fat from the quarters.
- Pour the chicken stock and the orange juice into a flameproof casserole, then add the spices and stir it well. Add the dried fruit and bring slowly to the boil, stirring continuously.
- Then add the chicken quarters and season to taste. Baste the chicken pieces well with the liquid.
- Lower the heat and cover the pan with a tightly fitting lid, then simmer very gently for about 30-35 minutes, until the chicken is tender. Lift the lid occasionally during the cooking, and stir the chicken and dried fruit to ensure that they cook evenly.
- Taste and adjust the seasoning with salt and ground black pepper, then serve immediately.
Calories: 726 kcal
Carbohydrates: 48 g
Protein: 43 g
Fat: 41g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 238 mg
Sodium: 277 mg
Potassium: 1070 mg
Fiber: 7 g
Sugar: 34 g
Vitamin A: 334 IU
Vitamin C: 19 mg
Calcium: 132 mg
Iron: 3 mg