Nestled in the heart of the anti-Atlas mountains, Tafraoute was one of the favorites of our road trip. This city and its region have seduced us with its granite landscapes and its beautiful oasis. One of the traditional dishes of this southern Moroccan city is the chicken tagine with almonds and prunes, but which can also be prepared with beef or goat. Cinnamon, honey and orange blossom make it a tasty dish, while almonds and prunes bring a perfect balance of textures. Gluten -free naturally, like the majority of tagines, he traditionally cooks slowly in his earth dish and reveals delicious aromas. Even if the tagine is often served alone, it can be accompanied by rice or steam vegetables and then becomes a full meal. He reflects the hospital and generous soul of the south of Morocco. This dish is a real taste trip to the heart of the Atlas.
In a casserole dish or a tagine dish, brown the onions and chicken pieces in the oil for 10 minutes, up to slight coloring.
Add the prunes to the tagine, then the honey and the orange blossom. Continue cooking for 15 minutes over low heat.“Sautéed” mode :
Pour the oil into the tank, brown the onions and chicken pieces for 8 minutes until slight coloring.
Add the spices (cinnamon, ginger, saffron), saly and pepper.
Add the water , close the pressure lid.
Pressure cooking :
select “Pressure cook” (pressure cooking) for 15 minutes .
Release the pressure naturally for 5 min , then release the rest manually.
Add the prunes, honey, orange blossom . Go into “sautéed” mode and simmer for 10 minutes without lid to reduce the sauce.
Meanwhile, toast the almonds in a fryer or air frying of the Ninja Foodi (200 ° C for 5-6 minutes).
Serve hot , dotted with grilled almonds.