An aromatic and richly layered dish, Chicken with Prunes brings together sweet and savory flavors in a warmly spiced stew, perfect for a comforting dinner or an elegant gathering. The combination of slow-simmered chicken, spiced prunes, and golden couscous creates a balanced, deeply satisfying meal that feels both rustic and refined. It’s a dish that captivates the senses—from the golden sear on tender chicken thighs to the fragrant steam rising from citrus-infused couscous.
Ingredient Breakdown
Bone-in, skin-on chicken thighs are the cornerstone of this dish, offering a richness that builds body and depth in the braising liquid. Their skin crisps beautifully during the initial sear, while the bone locks in moisture for succulent, fall-apart tender meat.
Prunes, simmered with sugar and cinnamon, provide a delicate sweetness that pairs beautifully with the earthiness of spices and the umami-rich chicken stock. Their soft, syrupy texture contrasts with the savory elements, adding layers of flavor with every bite. The use of whole and powdered cinnamon amplifies the dish’s warmth, anchoring the sweet-savory interplay.
A trio of spices—turmeric, Ras el Hanout, and ground ginger—delivers North African soul. Turmeric imparts golden color and a touch of bitterness, while ginger adds a subtle zing. Ras el Hanout, a complex blend of warm spices, lends depth and mystique to the final flavor.
Couscous acts as the perfect bed to cradle the stew. Fluffy and light, it absorbs the juices and carries the spice profile forward. Raisins and chopped prunes mixed into the couscous enhance the sweet-savory harmony, while lemon juice adds brightness that keeps the dish from becoming too heavy.
For contrast and texture, slivered almonds are toasted until golden, adding a nutty crunch. Fresh cilantro and lemon zest provide the final lift, waking up the palate with herbal freshness and citrusy aroma.
Step-by-Step Preparation Guide
The chicken begins with a dry rub composed of turmeric, ginger, Ras el Hanout, and black pepper. Massaging these spices into the meat allows their flavors to penetrate deeply, and resting the chicken for 15 minutes ensures a more aromatic and savory outcome when it hits the pan.
While the chicken rests, the prunes are gently simmered with cinnamon, sugar, and a touch of water until they soften and release their natural sweetness. This quick caramelization process concentrates their flavor, creating a luxurious, sticky syrup that later enhances the sauce.
In a tagine or deep pot, onions and garlic are sautéed in a blend of butter and olive oil until translucent and fragrant. Pushing the onions aside, the marinated chicken is added skin-side down, seasoned generously with salt, and seared until the skin develops a rich, golden crust—an essential step for building depth.
Once the chicken is seared, it’s time to layer the flavors. Cinnamon sticks, bay leaves, chicken stock, and half of the caramelized prunes along with a splash of their syrup are added to the pot. This blend simmers gently for 20 minutes, allowing the flavors to meld and the chicken to become tender while the broth reduces into a gently spiced elixir.
As the chicken cooks, couscous is prepared by bringing water, butter, lemon juice, raisins, and prunes to a boil. Once the couscous is stirred in, the heat is turned off, and it’s left covered to steam until fluffy and infused with flavor. The result is light, sweet, and citrusy grains that pair perfectly with the bold stew.
The finishing touches bring everything together: almonds are toasted until golden and crisp, ready to scatter across the final dish. The chicken is plated over the softened onions, with remaining prunes spooned on top. A final sprinkle of cilantro and lemon zest completes the dish with freshness and color.
Recipe Tips
Best pot to use if you don’t have a tagine:
A heavy-bottomed Dutch oven or braiser with a tight lid will replicate the gentle, even heat of a tagine.
How to keep chicken skin crisp yet tender:
Start with a hot pan and avoid overcrowding. Let the skin sear undisturbed before flipping.
Preventing couscous from becoming sticky:
Use the exact water-to-couscous ratio and fluff with a fork after steaming—never stir during cooking.
Time-saving tip: prep prunes and couscous ahead of time:
Both can be made a day in advance and gently reheated before serving.
What to Serve With This Recipe
Complement this dish with sides that balance its richness and elevate its Moroccan-inspired flavor profile. Roasted root vegetables such as carrots, parsnips, or sweet potatoes, drizzled with olive oil and sprinkled with cumin or paprika, make a cozy and colorful addition.
A cool cucumber-yogurt salad with mint provides a creamy and tangy counterpoint to the warm spices and savory depth. Its freshness keeps the palate refreshed throughout the meal.
For those wanting a bread option, warm flatbreads or seeded rolls offer the perfect vehicles for soaking up the fragrant sauce. Lastly, a glass of dry white wine or a pot of floral Moroccan mint tea completes the experience with a touch of sophistication or tradition.
Creative Variations
There’s plenty of room for personalization. Try swapping the chicken thighs for lamb shoulder pieces or turkey legs—both hold up well to long simmering and absorb the spices beautifully.
For an added layer of intrigue, preserved lemon or green olives can be stirred into the sauce, offering briny, citrusy bursts.
If you’re craving a bit of heat, a spoonful of harissa paste blended into the sauce adds a bold, smoky kick.
Couscous can easily be replaced with quinoa or bulgur for a different grain texture or to accommodate dietary needs.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, the flavors deepen beautifully overnight. Store in the fridge and reheat gently before serving.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat covered on the stovetop or in the oven until warmed through.
What if I don’t have Ras el Hanout—can I substitute it?
A blend of cumin, coriander, paprika, and a pinch of allspice or cinnamon can work as an alternative.
Can this be frozen and served later?
Yes, though the couscous is best made fresh. Freeze the chicken and prunes in their sauce, and thaw overnight before reheating.
This richly spiced chicken stew with prunes is a vibrant blend of sweet, savory, and aromatic elements—perfect for those looking to serve something memorable and satisfying. Whether for a quiet family dinner or a festive occasion, it delivers bold flavor, heartwarming comfort, and a touch of exotic flair in every bite.
Ingredients
FOR THE CHICKEN
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds bone-in, skin-on chicken thighs
2 onions, thinly sliced
4 garlic cloves, minced
2 teaspoons turmeric
1 teaspoon ground ginger
1 teaspoon Ras el Hanout
½ teaspoon black pepper
Sea salt, to taste
Zest of 1 lemon
1½ cups chicken stock
2 cinnamon sticks
2 bay leaves
CARAMELIZED PRUNES
18 prunes
1 teaspoon cinnamon powder
1 cinnamon stick
2 tablespoons sugar
COUSCOUS
1 cup couscous
1 cup water
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon raisins
4 prunes, chopped
FOR GARNISH
¼ cup slivered almonds
2 tablespoons finely chopped cilantro
Instructions
In a mixing bowl, combine the turmeric, ground ginger, black pepper, and Ras el Hanout. Rub the spice blend thoroughly over the chicken thighs, ensuring each piece is well coated. Set aside for 15 minutes to allow the spices to infuse.
While the chicken marinates, prepare the prunes. Place the prunes in a small saucepan along with sugar, cinnamon powder, and a cinnamon stick. Add just enough water to submerge the prunes and simmer over medium heat for 5 to 7 minutes, until the prunes are soft and syrupy. Set aside once done.
In a heavy-bottomed tagine or a deep pot with a tight-fitting lid, heat the olive oil and butter over medium-high heat. Once the butter has melted and its foam subsides, add the sliced onions. Sauté them for about 4 minutes until tender and translucent. Add the minced garlic and stir to combine.
Push the onions to the sides of the pot to create space. Place the chicken thighs skin-side down in the center. Season generously with sea salt and sear the chicken for about 10 minutes, turning once, until the skin is golden and lightly caramelized.
Add the bay leaves, cinnamon sticks, chicken stock, half of the prepared prunes, and about a quarter of their syrupy liquid. Stir gently to combine, cover the pot, and let it simmer for 20 minutes until the chicken is fully cooked and tender.
Meanwhile, toast the almond slivers in a dry skillet over medium heat until golden and fragrant. Set aside for garnish.
Prepare the couscous by bringing water to a boil in a saucepan. Stir in the lemon juice, butter, raisins, and chopped prunes. Add the couscous, give it a quick stir, then turn off the heat and cover. Let it steam undisturbed for several minutes until fluffy and the liquid is absorbed.
To serve, arrange the braised chicken and onions on a large platter. Spoon over the cooking juices and top with the remaining prunes, toasted almonds, chopped cilantro, and fresh lemon zest. Serve the couscous on the side, drizzled with some of the aromatic juices from the chicken.
Chicken With Prunes Recipe
Ingredients
FOR THE CHICKEN
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 pounds bone-in skin-on chicken thighs
- 2 onions thinly sliced
- 4 garlic cloves minced
- 2 teaspoons turmeric
- 1 teaspoon ground ginger
- 1 teaspoon Ras el Hanout
- ½ teaspoon black pepper
- Sea salt to taste
- Zest of 1 lemon
- 1½ cups chicken stock
- 2 cinnamon sticks
- 2 bay leaves
CARAMELIZED PRUNES
- 18 prunes
- 1 teaspoon cinnamon powder
- 1 cinnamon stick
- 2 tablespoons sugar
COUSCOUS
- 1 cup couscous
- 1 cup water
- 2 tablespoons lemon juice
- 1 tablespoon unsalted butter
- 1 tablespoon raisins
- 4 prunes chopped
FOR GARNISH
- ¼ cup slivered almonds
- 2 tablespoons finely chopped cilantro
Instructions
- In a mixing bowl, combine the turmeric, ground ginger, black pepper, and Ras el Hanout. Rub the spice blend thoroughly over the chicken thighs, ensuring each piece is well coated. Set aside for 15 minutes to allow the spices to infuse.
- While the chicken marinates, prepare the prunes. Place the prunes in a small saucepan along with sugar, cinnamon powder, and a cinnamon stick. Add just enough water to submerge the prunes and simmer over medium heat for 5 to 7 minutes, until the prunes are soft and syrupy. Set aside once done.
- In a heavy-bottomed tagine or a deep pot with a tight-fitting lid, heat the olive oil and butter over medium-high heat. Once the butter has melted and its foam subsides, add the sliced onions. Sauté them for about 4 minutes until tender and translucent. Add the minced garlic and stir to combine.
- Push the onions to the sides of the pot to create space. Place the chicken thighs skin-side down in the center. Season generously with sea salt and sear the chicken for about 10 minutes, turning once, until the skin is golden and lightly caramelized.
- Add the bay leaves, cinnamon sticks, chicken stock, half of the prepared prunes, and about a quarter of their syrupy liquid. Stir gently to combine, cover the pot, and let it simmer for 20 minutes until the chicken is fully cooked and tender.
- Meanwhile, toast the almond slivers in a dry skillet over medium heat until golden and fragrant. Set aside for garnish.
- Prepare the couscous by bringing water to a boil in a saucepan. Stir in the lemon juice, butter, raisins, and chopped prunes. Add the couscous, give it a quick stir, then turn off the heat and cover. Let it steam undisturbed for several minutes until fluffy and the liquid is absorbed.
- To serve, arrange the braised chicken and onions on a large platter. Spoon over the cooking juices and top with the remaining prunes, toasted almonds, chopped cilantro, and fresh lemon zest. Serve the couscous on the side, drizzled with some of the aromatic juices from the chicken.
