Chicken tagine with dried fruit

Ingredients for 4 servings:

• 800 g chicken inner fillet(s)
• 4 tbsp olive oil
• 2 tsp African spice mix (Berbere)
• 400 g plum(s), fresh
• 2 tbsp powdered sugar
• 2 tsp cinnamon
• 2 tbsp olive oil
• 2 onions, finely diced
• 20 g fresh ginger, finely diced
• 2 garlic cloves
• some salt and pepper
• 200 ml water
• 200 g dried apricots
• 200 g prunes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

typical Moroccan cuisine

The day before, marinate the chicken fillets in 4 tablespoons of oil and berbere spice mix. Wash, pit, and quarter the fresh plums. Place them in a pot, cover with water, and boil for about 6 minutes. After 6 minutes, add 2 tablespoons of powdered sugar and 1 teaspoon of cinnamon and simmer for another 4 minutes. Then drain. DO NOT stir until draining! Slowly preheat a tagine on the stovetop. First to level 1, then to max. level 2 (no more, or the tagine will crack!). Mix 2 teaspoons of olive oil, 2 onions, 1 teaspoon of cinnamon, 20g of ginger, 2 cloves of garlic, salt, pepper, and 200ml of water in the tagine and bring to a gentle boil. Then layer the chicken fillets in the tagine and cook for about 30 minutes (max. level 2 if your stove has 9 levels!). After 30 minutes, add 200g of apricots, 200g of prunes, and the cooked plums and simmer for another 10 minutes. Serve with basmati rice or couscous. This recipe is designed for a 30cm tagine with a ceramic hob set to max. 9.