Moroccan Chicken Tagine recipe from Sunsweet®
Delicious Moroccan Chicken Tagine recipe from Sunsweet®
4 TBSP EVOO 4 Chicken legs and thighs Salt and Pepper to taste 4 large carrots, cut into 2” pieces 1 large onion, cut into quarters 2 cloves garlic, sliced 2 TBSP fresh ginger, minced 1 TBSP minced fresh turmeric or 1 TBSP powdered turmeric 2 TBSP cider vinegar 2 cups organic low sodium chicken stock 1 cup Sunsweet® Amaz!n™ Prunes ½ cup pistachios 1 tsp cayenne pepper Fresh mint to garnish

In a large Dutch oven, heat the olive oil over medium high heat.
Season the chicken thoroughly with salt and pepper and then sear on all sides until golden brown, about 5-7 minutes. Remove the chicken and set aside on a plate. Add carrots, onions, garlic, ginger and turmeric and sauté for 3-5 minutes. Deglaze with cider vinegar, reduce heat to medium low. Return chicken to the pot and add the chicken stock, Sunsweet Amaz!n Prunes and season with salt and pepper. Cover and simmer for 20-25 minutes until the chicken is cooked through and reads 155 F at the joint on an instant read thermometer. Sprinkle with pistachios, cayenne pepper and torn mint. Serve immediately.
Recipe created by award-winning chef Seamus Mullen.

Nutritional Information
  • Total Servings 4
  • Serving Size 1/4 recipe
  • Calories per serving 880
  • Fat 53g
  • Cholesterol 320mg
  • Sodium 590mg
  • Carbohydrates 45g
  • Fiber 8g
  • Sugar 23g
  • Protein 59g
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Products Used in This Recipe
Pitted Prunes
Pitted Prunes