This is a recipe from my mom which she made for as long as I can remember, way before she and I got to know Moroccan tagine. Originally it is served on rice, but after our acquaintance with Moroccan cuisine, we figured it resembles a tagine and we regularly serve it on couscous as well.
500 grams mixed dried fruits, or 500 grams dried plums,
4 chicken legs or 8 chicken drum sticks
1 table spoon vegetable oil
1 teaspoon sambal oelek or chilli sauce or 0.5 chilipepper, finely chopped
2 tablespoons kecap manis (sweet Indonesian soy sauce – if you cannot find it, I think it can be substituted by 1.5 tablespoon of any Asian soy sauce you can find and half a table spoon of brown sugar)
1 onion, chopped
2 celery stalks with their leaves, chopped
2 small carrots (or one big), chopped
In the morning: wash the dried fruit, put in a large bowl and cover with water. Let it soak for a couple of hours. Alternatively, if you don’t have that much time, you can wash the dried fruit, put in a large bowl, cover with water, microwave for 5 minutes at highest power, let it soak for 30 minutes.
When the fruit is soaked, heat the oil in a skillet and fry the chicken for about 5 minutes, until golden. Add the sambal (or chilli), onion, celery and carrots and fry until soft. Add the fruit with its soaking water. Add the soy sauce.
From here on, you have 3 possibilities:
1) in a Dutch oven (or in a tagine): bring to boil, then reduce heat and let simmer for 50 min. Turn the chicken after 25 min.
2) In the oven: put everything in a large, covered oven dish. Let simmer for 1 hour in a preheated oven at 200ºC/400ºF. Turn the chicken after half an hour.
3) In the microwave: put everything in a large, covered microwave dish. Heat for 15 minutes at 750W, turn the chicken and then another 15 minutes at 500W.