Rice Chicken Dried Fruit Tajine
This dish gloriously showcases our Moroccan Cuisine.
Sephardis are great fans of dried fruit in their dishes. This wonderful Rice Dry Fruit Chicken Tajine will easily explain why. Here’s one more! You will love this flavor lineup, and the contrasting textures. The warm seasonings emphasize the tartness and sweetness of the fruit
Riff on Paella
A sort of fruity take-off on the traditional paella, sans tomatoes, overlaid with Sephardi flavors.
Growing up, we never needed any begging to come to dinner! Dried fruit pairs beautifully with many exciting aromatic ingredients, such as curry, meat, cinnamon, ginger, jasmine rice. Consider this a complete meal.
The use of nuts in our cooking is a classic. It adds that last exciting layer of crunch and deliciousness. Always make sure you add them all the way at the end, just before serving, to preserve their crunch. I love the roasted almonds, roasted pistachios or pine nuts would be delicious as well.
Don’t Skip the Saffron!
Saffron is magic, it’s the secret ingredient that gives so many rice dishes and tajines their distinct delicate flavor and color. We Moroccans couldn’t be without it. Skip the ridiculously expensive tiny vials of saffron, and get yourself the full one-ounce saffron box: you will find it much more cost effective, and you will be encouraged to make more exciting dishes that include it
Vegan Rice Dried Fruit
No problem making this meal vegetarian/vegan. No chicken. Proceed just as instructed, skipping the chicken
Play With Your Grains
Chicken Dried Fruit is delicious made with quinoa as well. Likewise, play with your rice: brown, basmati, wild, jasmine, jade, etc… Scroll down to the bottom for the cooking time adjustment.
- 1/3 cup olive oil
- 2 large onions, sliced very thin (food processor)
- 2 cups brown jasmine or basmati rice
- 2 teaspoons turmeric
- 2 good pinches saffron
- 1 tablespoon cinnamon
- 2 inch piece ginger, grated
- 8 cups water
- 8 chicken cutlets, or 8 boneless chicken thighs, or a combination, diced
- 2 cups dried apricots, or other dried fruit, coarsely chopped
- 2 tablespoons orange flower water
- 1 large bunch flat parsley, minced
- ½ cup slivered almonds or pine nuts, toasted (325 degree oven 12-15 minutes)
Heat the oil in a wide bottom pot.
Add the onion and cook, on a medium flame, until very dark. Add the rice, turmeric, saffron, cinnamon and ginger, and sauté a few minutes, until fragrant. Add the water and bring to a boil. Reduce to medium, and cook covered 20 minutes. Stir in the chicken and cook covered 15 more minutes. Stir in the fruit and parsley and cook covered 5 more minutes. Transfer everything to a platter, and stir in the almonds just before serving.
Vegetarian/vegan Quinoa Dry Fruit Tajine:
Substitute quinoa for the rice. Or use your favorite rice: brown, basmati, wild, jasmine, jade. Omit the chicken. Use 2 cups quinoa, 4 cups water. All other ingredients remain as is. Heat the oil in a wide bottom pot. Add the onion and cook, on a medium flame, until very dark. Add the quinoa, turmeric, saffron, cinnamon and ginger, and sauté a few minutes, until fragrant. Add the water and bring to a boil. Reduce to medium, and cook covered 15 minutes. Stir in the fruit and parsley and cook covered 5 more minutes. Transfer everything to a platter, and stir in the almonds just before serving.