Chicken tagine with almonds and apricots
- Portion size: Serves 4
- Takes 30 minutes to make (including jointing chicken), 45-50 minutes to cook
- Difficulty: easy
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?
Join Extradelicious to unlock Cook Mode
Ingredients
- 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
Join Extradelicious to unlock Cook Mode
Method
- 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.
Nutrition
- 462kcals Calories
- 19.3g (2.7g saturated) Fat
- 56g Protein
- 19.8g (16.3g sugars) Carbs
- 0.8g Salt
Per serving (based on 5):, , protein, carbs, , salt
Leave a comment, question or tip