Chicken tagine with apricots

    (2)
    1 hour 45 min

    If you don't own a tagine dish, don't worry, you can just use an ovenproof pot like a Dutch oven for this fragrant sweet and sour chicken tagine.


    5 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 8 chicken thighs or legs
    • salt and pepper
    • 2 onions, mined
    • ½ teaspoon cinnamon
    • 1 teaspoon ground turmeric
    • 1 pinch saffron
    • 2 tomatoes, diced
    • 250ml chicken stock
    • 20 dried apricots
    • 2 tablespoons lemon juice
    • 1/2 teaspoon grated fresh root ginger
    • ½ teaspoon ground cumin
    • 40g flaked almonds, lightly toasted
    • 3 tablespoons minced fresh parsley

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Preheat oven to 160 C / Gas 3.
    2. Heat the oil in a frying pan and fry chicken thighs till golden all around. Salt and pepper and place in the tagine dish.
    3. Add onions, cinnamon, turmeric, ginger and saffron.
    4. Add tomatoes, lemon juice and chicken stock to the pot and bring to the boil, then pour over the chicken.
    5. Cover the tagine dish and place in the oven. Cook for 45 minutes, then add apricots, stir to combine and cook for a further 20 minutes.
    6. Before serving sprinkle with parsley and almonds.
    7. Serve with steamed couscous or bulgur.

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