Savory Fruit

I’m not usually a fan of fruit in my entree. Raisins and apples can go in salads and citrus gets a pass. At least I thought I didn’t like fruit in things. During my French cookbook obsession I found a recipe for a chicken-sweet potato tagine with prunes. It sounded weird enough that I might like it. I’ve done raisins in tagine before and thought it was ok and I happened to have two pounds of prunes that really needed to be used it. Don’t worry the recipe didn’t call for two pounds, more like eight prunes. The only change I made to the recipe was to swap chickpeas for the chicken. It does call for a lot of saffron which I miraculously had. This was the first time I made something that had a very strong and distinct saffron flavor and I can’t say I loved it. Possibly the mix of saffron and prunes, each very distinctive, might have been overwhelming. It was good that night for dinner but I couldn’t bring myself to eat the leftovers the next afternoon.

I served it with couscous and some sauteed chard and mushrooms. The tagine recipe is from Around My French Table.

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