Full Recipe

Chicken, Prune and Jerusalem Artichoke Tagine


I’m using Jerusalem artichokes again this week because Mike and I really like them, the season has just started and Jason has had them for the last two weekends. This week I decided to try them in a tagine.

  • Ingredients (for 6)
  • 6 chicken Maryland pieces
  • 2 medium size leeks, finely sliced
  • About 500g Jerusalem artichokes, washed, scraped and cut into 2-3 even size pieces if large – allow 3-4 pieces per person
  • 3-4 shallots, peeled and finely chopped
  • 6 cloves garlic, crushed
  • ½-1 chili, finely chopped
  • 2-3 bay leaves
  • Sprig of thyme
  • 1 tbsp fresh oregano leaves
  • 1 tsp toasted cumin seeds
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 cinnamon stick
  • Good pinch of saffron threads, soaked in a little hot water
  • 2 tbsps flour
  • 2 oranges – rind of one, zest of the other, juice of both
  • 3 tbsps sherry vinegar
  • 1 tbsp runny honey
  • 2-3 cms piece of fresh ginger, peeled and finely chopped
  • 500ml chicken stock
  • ½-¾ cup of pitted prunes
  • Salt and pepper
  • Garnish – finely chopped coriander and parsley or mint and parsley

Heat a little olive oil in a tagine or flameproof casserole dish. Brown the chicken pieces on both sides, in two batches if necessary. Set the chicken aside.

Add the leeks, shallots, bay leaves, thyme, oregano, chili, cumin, paprika, coriander and pared orange rind to the tagine. Cook till soft and browned. Just before this is ready add the garlic. Stir in the flour. Season.

Add the stock, orange zest, vinegar, honey and saffron. Stir and then add the chicken pieces. Tuck the artichoke pieces around the chicken. Cover and place in the oven.

After 30 minutes, add the prunes. Cook for another 30 minutes. Check the seasoning.

Serve with couscous and sprinkle with coriander and parsley.