Chicken tagine with apricots, ginger and ras el-hanout

A sultry Moroccan dish which is best made with Chicken/Lamb/Pork and Vegetables


  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.


2 tablespoons olive oil or sunflower oil
1 red onion (peeled and finely sliced)
A large thumb-sized piece of fresh ginger (peeled and coarsely grated)
3 garlic cloves (peeled and finely chopped)
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
8 chicken thighs or drumsticks (skin on or off is up to you)
2 teaspoons ras el-hanout (more if you like it fiery)
175g ready-to-eat dried apricots
1 tablespoon runny honey
1 x 400g can of chopped tomatoes with their juice
½ teaspoon salt
A small bunch finely chopped fresh coriander

Hints 'n' 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.


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