Partridge Tagine



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 (1 tsp 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 oil.
  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 partridges.
  5. Cover with grease proof 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.

Recipe – Courtesy of Silvy Weatherall