Tagine is a popular dish from Morocco.
Tagine, a type of meat stew, is the national dish of Morocco, a country in the north of Africa. Chicken and prune tagine is one of the classic Moroccan tagine combinations. The method of combining sweet and savory food is typical of Moroccan dishes.
Sweet and Sour Flavors
The Arab invasion in the seventh century brought many new spices, dried fruits and new ways of cooking combinations of sweet and sour flavors to Morocco. As an array of fruits are produced in Morocco, they are often used to enhance meat dishes. Prunes, raisins, apricots and other fruits are now a staple of Moroccan meat dishes.
Tagine
The name tagine originates from the name of the cone-shaped earthenware used to slowly cook the dish. A tagine is made of two parts: a round clay pot used to cook and serve the dish in and a cone-shaped lid placed on top.
Preparation
As with the majority of Moroccan dishes, the mixing of fruit, meat and rich spices plays a significant role in the preparation of chicken and prune tagine. The tagine is flavored by numerous spices including cinnamon, ginger, pepper and saffron, giving the dish a warm and aromatic flavor. Chicken, along with prunes, onions, almonds, mint and butter is slowly cooked with these spices in the earthenware pot. The meat should be falling off the bone once the dish is completed.The dish is traditionally served with couscous or rice.
Tags: meat dishes, Moroccan dishes, prune tagine