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
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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