Summary

Ingredients

• 800 g chicken fillet (s)
• 4 tablespoon olive oil
• 2 teaspoon spice mix, African (Berbere)
• 400 g plum (s), fresh
• 2 tablespoon powdered sugar
• 2 teaspoons cinnamon
• 2 tablespoon olive oil
• 2 onion (s), finely diced
• 20 g iner, fresher, finely diced
• 2 cloves garlic)
• some salt and pepper
• 200 ml water
• 200 g dried apricots
• 200 g prunes

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Instructions

1. The day before, soak the chicken fillets in 4 tablespoons of oil and Berbere seasoning mixture.
2. Wash, core and quarter fresh plums. Put in a saucepan, cover with water and cook for about 6 minutes. After 6 minutes add 2 tablespoons of powdered sugar and 1 teaspoon of cinnamon and simmer for another 4 minutes. Then pour off. DO NOT stir until it is drained!
3. Slowly preheat a tagine on the stove. First on level 1, later on max. Level 2 (no more, otherwise the tagine will jump!).
4. Mix 2 teaspoons of olive oil, 2 onions, 1 teaspoon of cinnamon, 20 g of ginger, 2 cloves of garlic, salt, pepper and 200 ml of water in the tagine and bring to the boil. Then stack the chicken fillets in the tagine and cook for about 30 minutes (max. Level 2, if your stove has 9 levels!). After 30 minutes add another 200 g apricots, 200 g prunes and boiled plums and simmer for another 10 minutes.
5. Basmati rice or couscous go well with it.
6. The recipe is designed for a 30 cm tagine with a ceramic hob up to a maximum of level 9.