Of which 9 g sugars and 3.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Vitamin E (almond)
Allergens tree nuts
Chicken tagine with prunes and toasted almonds
Sweet and savory, Moroccan-style — no clay tagine needed.
Ingredients
- 500 g (1 lb) chicken (skinless thighs and drumsticks)
- 12 pitted prunes (120 g / 4 oz)
- 50 g (1¾ oz) toasted sliced almonds
- 1 large onion (150 g / 5½ oz)
- 2 cloves garlic, minced (6 g)
- 1 piece (2 cm / ¾ in) fresh ginger, grated (10 g)
- 1 cinnamon stick or 1 tsp ground cinnamon (3 g)
- 1 tsp ground cumin (3 g)
- 1 pinch saffron (0.3 g)
- 200 ml (¾ cup) chicken broth
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- fresh cilantro, to taste (5 g)
- salt and pepper, to taste
Method
- In a bowl, season the chicken with salt, pepper, ginger, garlic, cinnamon, cumin and saffron. Toss well.
- Heat the olive oil in a heavy-bottomed pot over medium-high heat and brown the chicken on all sides. Remove and set aside.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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