The Whole Foods Kosher kitchen

Rice Chicken Dry Fruit Tajine Recipe

Posted on 24th of January, 2013 by Lévana


Sephardis are great fans of fruit in their dishes. This wonderful dish will easily explain why. A sort of fruity take-off on the traditional paella, sans tomatoes. Growing up, we never needed any begging to come to dinner! Fruit pairs beautifully with many exciting aromatic ingredients, such as curry, meat, cinnamon, ginger, jasmine rice. The use of nuts in our cooking is a classic. Consider this a complete meal.


1/3 cup olive oil

2 large onion, 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, diced

2 cups dried apricots, 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 sprinkle the almonds over all.

Filed under: Almond Recipes, Apricot Recipes, Chicken Recipes, Ginger Recipes, Gluten Free Recipes, Kosher Recipes, Moroccan Chicken Recipes, Moroccan Recipes, Paella Recipes, Recipes, Rice Recipes, Sephardi Recipes, Tajines Recipes

2 Responses

  1. Prag, on Said:

    I cant’ say I’ve ever had fruited meat/chicken, very interesting.

    Although I once ate mandarin schnitzel, which was pretty good.

    As usual the picture says it all, sounds and looks delicious.


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