Yorkshire chef Peter Sidwell has come up with this summery Moroccan Tagine using prunes.

  • 1hr 15
  • 4
  • Medium

Ingredients

  • 8 chicken thighs, skinless and boneless
  • 1 tbsp of olive oil
  • 1 medium white onion, chopped
  • 1 bulb of garlic
  • 1 tsp of salt
  • 1 tbsp of ground cumin powder
  • 1 fresh red chilli, chopped or 1/2 tsp of dried chilli flakes
  • 1 tbsp of dried mint
  • 400g tin of chopped tomatoes
  • 1 tbsp of tomato purée
  • 1 lemon
  • 1 chicken stock cube in 400ml of water
  • 300ml of California prune juice
  • 6 dried apricots
  • 6 prunes
  • 10 large green Spanish olives
  • 1 handful of fresh mint
  • 1 pomegranate
  • 40g Feta cheese

Method

To make the tagine:

Preheat the oven to 160c
Place the chicken, olive oil, dried mint and cumin powder into an oven proof dish and mix together. Add in the chopped onion, garlic, tomato purée and salt.
Add in the tinned tomatoes, chicken stock and  prune juice. Add the zest from the lemon and the chilli.
Mix the whole dish together and place in the oven for 1 hour, leaving the lid off the dish will reduce and intensify the flavour.
When the chicken is soft and tender remove from the oven. Add in the apricots, California prunes and olives.
Finally before serving scatter with chopped fresh mint, pomegranate seeds, crumbled Feta cheese and a good squeeze of lemon.

for more recipes visit www.californiaprunes.co.uk

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Yorkshire Food & Drink

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