If you like the sweet and savoury taste of tagine with dried fruit, this recipe is for you because it this is made with three types of dried fruit at once: dates, apricots and raisins. You can used pitted prunes instead of dates.
2 people made this
2 tablespoons olive oil
600g chicken breast, cubed
2 onions, minced
1 garlic clove, crushed
a few saffron threads
500ml vegetable stock
1 tablespoon tomato puree
1/2 teaspoon ground ginger
1 teaspoon cinnamon
grated zest of 1 orange
1/2 teaspoon harissa
1 tablespoon runny honey
125g dried pitted dates (or prunes)
125g dried apricots
75g dark raisins
2 400g) tins chickpeas, rinsed and drained
2 tablespoons coarsely chopped almonds
salt and pepper
minced fresh coriander, to taste
Method Prep:25min › Cook:2hr › Ready in:2hr25min
Heat the olive oil in a large heavy pot or a tagine. Fry the chicken pieces over high heat for 5 minutes whilst stirring. Reduce the heat, add onions and garlic and fry gently for a further 5 minutes, do not let them colour.
In the meantime soak the saffron in the vegetable stock.
Add tomato puree. ginger, cinnamon and orange zest to the pot. Pour over the stock with the saffron and let it come to a simmer. Reduce the heat to a minimum, cover and let simmer for 50 minutes.
Remove 1 ladleful of the cooking liquid from the pot. in a small bowl mix it with the harissa and the honey till dissolved. Pour it back into the pot.
Add the dried fruit and chickpeas and let simmer for a further 20 minutes but to not cover the pot this time. Stir every so often.
Add salt and pepper to taste. Sprinkle with almonds and coriander and serve hot with steamed couscous.