Chicken tagine with almonds and apricots
- July 2010
- Serves 4
- Takes 30 minutes to make (including jointing chicken), 45-50 minutes to cook
A tagine is a North African stew that takes its name from the conical dish in which it’s made, but this chicken recipe uses a flameproof casserole, which can be used on the hob.
Looking for something a little zestier? How about our chicken and preserved lemon tagine?
- Dairy-free recipes
- 19.3g (2.7g saturated)
- 19.8g (16.3g sugars)
Per serving (based on 5):, , protein, carbs, , salt
- 1.5kg free-range chicken, cut into 8 pieces, or 8 thighs
- 1-2 tbsp olive oil
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- Pinch of saffron threads
- 1 tsp each turmeric, ground cumin and ground cinnamon
- 1½ tsp ground ginger
- 1½ tsp hot paprika
- 500ml apple juice
- 500ml chicken stock, hot
- 250g ready-to-eat dried apricots
- 100g whole peeled almonds
- Large bunch of fresh mint, chopped
- Large bunch of fresh coriander or parsley, chopped
- In a heavy-based flameproof casserole, lightly brown the chicken in the olive oil over a medium heat. Reduce the heat, add the onion and garlic and sauté for 3-4 minutes.
- Add the spices, cook for 2 minutes, then pour in the apple juice and stock to cover the meat. Bring to
the boil and simmer for 15 minutes, stirring occasionally.
- Add the apricots and almonds and cook for a further 15 minutes until the chicken is tender and the liquid has reduced and thickened.
- Before serving, stir in most of the herbs, keeping some as a garnish.
Recipe taken from Sarah Raven’s Food for Friends & Family, published by Bloomsbury.
This recipe uses a flameproof casserole, which can be used on the hob. If you’re going to be reheating it in this way, use chicken thighs, so the meat doesn’t become dry and stringy.
You can prepare this tagine recipe a day or two in advance and keep it in the fridge for the flavours to mingle.
Choose a rosé with plenty of ripe, fruity flavour, from South Australia, New Zealand or Chile. If you prefer white, make it peachy Viognier, perfect for the tagine.
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