If your tagine doesn’t have a stainless steel, cast-iron or other high-heat tolerant bottom, you will need to brown the meat in a skillet before proceeding with the recipe. If you don’t have a tagine, most tagine recipes also can be done in a Dutch oven.

CHICKEN TAGINE WITH PRUNES AND TOMATOES

Start to finish: 1 hour 30 minutes (30 minutes active)

Servings: 4 to 6

8 bone-in chicken thighs, excess fat trimmed

Coarse salt and freshly ground black pepper

1 teaspoon cumin seeds

1 teaspoon turmeric

2 tablespoons extra-virgin olive oil

1 large onion, cut into 1/8-inch wedges

1/2 cup low-sodium chicken broth

28-ounce can Italian plum tomatoes, drained

1/2 cup (about 4 ounces) packed pitted prunes

2 tablespoons honey

1 cinnamon stick

1 teaspoon toasted sesame seeds

In a large bowl, combine the chicken, 1 teaspoon salt and a generous grinding of pepper. Set aside.

In a small, dry skillet over medium heat, toast the cumin seeds, stirring constantly, for 2 to 3 minutes, or until they darken by a shade darker and are fragrant.

Transfer the cumin seeds to a mortar or an electric spice grinder and grind finely. Add the cumin and turmeric to the chicken and turn to coat with the spices.

Heat a high-heat tolerant tagine base over medium-low heat and add the olive oil. When the oil is hot enough to sizzle, add the chicken, skin side down.

Use a rubber spatula to clean all the seasonings from the sides of the bowl and add it to the chicken.

Increase the heat to medium and cook the chicken for 5 minutes, or until lightly browned on the first side. Use a spatula or tongs to turn the chicken pieces.

Spread the onion wedges over the chicken and cook, occasionally stirring the onion and turning the chicken, for 10 minutes, or until the onion is wilted and golden.

Add the chicken broth, tomatoes, prunes, honey and cinnamon, breaking up the tomatoes with the side of a wooden spoon. Cover and cook over medium-low for 35 to 45 minutes, or until the chicken falls from the bone.

Preheat oven to 200 F.

Uncover tagine and use a slotted spoon to transfer the chicken and prunes to a plate. Cover with foil and keep warm in the oven.

If there is an excess of broth, boil the liquid, uncovered, over medium heat for 5 minutes, or until reduced slightly. Taste and adjust the seasoning with salt and pepper. Return the chicken and prunes to the tagine.

Sprinkle sesame seeds over top. Re-cover the tagine and carry it to the table. Uncover and serve.

(Recipe from Marie Simmons’ ‘‘Things Cooks Love,’’ Andrews McMeel Publishing, 2008)