Chicken tagine with apricots, ginger and ras el-hanout
Over a year ago
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Ingredients
- 2 tablespoons olive oil or sunflower oil
- ½ teaspoon salt
- 1 x 400g can of chopped tomatoes with their juice
- 1 tablespoon runny honey
- 175g ready-to-eat dried apricots
- 2 teaspoons ras el-hanout (more if you like it fiery)
- 8 chicken thighs or drumsticks (skin on or off is up to you)
- 1 teaspoon ground cinnamon
- 2 teaspoons cumin seeds
- 3 garlic cloves (peeled and finely chopped)
- A large thumb-sized piece of fresh ginger (peeled and coarsely grated)
- 1 red onion (peeled and finely sliced)
- A small bunch finely chopped fresh coriander
Accompaniment
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Description
A sultry Moroccan dish which is best made with Chicken/Lamb/Pork and Vegetables
Method
-
1
Heat the oil in a tagine, or heavy-based pan. Stir in the onion until it begins to soften.
-
2
Add the ginger, garlic, cumin seeds and cinnamon and cook for 2 minutes, then toss in the chicken thighs and brown them on both sides.
-
3
Add the ras el-hanout, apricots and honey. Stir in the tomatoes with their juice. Add a little water so that the liquid comes half way up the thighs.
-
4
Bring the liquid to the boil, then reduce the heat and cover with a lid. Cook gently for 35 minutes on the hob.
-
5
Season the tagine with the salt and add half the fresh coriander. Keep some to garnish when serving.
- 6
Chef's Tips
Spices and seasonings were all purchased from Seasoned Pioneers. The recipe was created by their sister company Spice Pioneer as part of a monthly subscription box.
Seasoned Pioneers - https://www.seasonedpioneers.com/
Spice Pioneer - https://www.spicepioneer.com/
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