Partridge Tagine – Silvy Weatherall

I used 5 partridges but use as few
or many as you need


5 whole oven ready partridge

2 onions diced

2 garlic clove crushed

1 cinnamon stick

grated root ginger

salt and pepper to taste

1 tbs  shop bought Moroccan seasoning or (1tsp each of paprika, mace, cumin, cardamon, saffron)

12 prunes

seasoned flour

1 litre chicken stock



  1. Dice onions, and put into a tagine
    with oil and all the spices.Allow to cook until translucent.
  2. While that is happening, coat whole
    birds in seasoned flour and brown all over in a  heated frying pan with
  3. Add to tagine with prunes. 
  4. Pour stock into the frying pan and
    allow all the floury cooking juices to blend with the  stock. Pour over
  5. Cover with greaseproof paper and
    tagine lid and simmer gently ,turning the partridge occasionally ,for a couple
    of hours or until the meat is tender or a leg pulls away easily from the body.

Serve with cous cous.

Also good with warm roast pumpkin
and chick pea salad with a tahini dressing (check  Casa Moro cook
book p 242 by Sam and Sam Clark)